International Journal of Chemical Studies
Vol. 5, Issue 3 (2017)
Study the drying characteristics of apple pomace
Author(s): Ankit Sharma, GR Singh, BR Singh, Neelesh Chauhan, Vivak Kumar and MK Yadav
Abstract: Apple pomace is a left-over residue after apple juice extraction amounting to about 20-30% of the total processed apple fruits. To utilize this waste, a study of the effect on the different quality attributes of apple pomace powder, prepared by two different dryers viz. tray dryer and hot air oven, was carried. Apple pomace was exposed to three different temperatures (60, 70 & 80 °C) in both dryers. Drying of apple pomace took place in falling rate period. Initial moisture content of the apple pomace was an average of 84.48±1% w.b. Overall drying rate increased with temperature in both dyers.
Pages: 751-754 | 621 Views 29 Downloads
How to cite this article:
Ankit Sharma, GR Singh, BR Singh, Neelesh Chauhan, Vivak Kumar, MK Yadav. Study the drying characteristics of apple pomace. Int J Chem Stud 2017;5(3):751-754.