Vol. 7, Issue 3 (2019)
Vacuum drying kinetics of kiwifruit and sensory evaluation
Author(s): Boris Huirem, Aman Kumar and Mayank Mishra
Abstract: This study focused on the vacuum drying of thinly sliced kiwifruit at three different temperatures (50, 60, and 70 oC) and the effect of vacuum along with the temperature combinations on the drying kinetics of kiwifruit were investigated. Ten mathematical thin layer drying models were employed on the drying data obtained experimentally and the best fit model was determined based on the statistical parameters like the coefficient of determination (R2), the sum of squared error (SSE) and root mean square error (RMSE) using MATLAB R2019a curve fitting non-linear least square regression tools. Midilli et al. model were found to be the best among other models to describe the drying behaviour of kiwifruits. The effective moisture diffusivity and activation energy were found out by correlating with the Arrhenius equation. The activation energy was found to be around 37.77 kJ/mol. Sensory evaluation test was also performed using a 9-point hedonic scale and the sample dried at 60 oC was preferred by most judges based on the overall ratings.
Pages: 5021-5028 | 329 Views 98 Downloads
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How to cite this article:
Boris Huirem, Aman Kumar, Mayank Mishra. Vacuum drying kinetics of kiwifruit and sensory evaluation. Int J Chem Stud 2019;7(3):5021-5028.