International Journal of Chemical Studies
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

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  |  530 Views  29 Downloads

download (6354KB)
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.
International Journal of Chemical Studies