Comparison of Carrot Drying in Tray dryer and Infrared Dryer

Authors

  • V. Sruthi  Post Graduate Student ,Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India
  • V.Bhasker  Associate Professor , Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India
  • Shaik Ayesha Sulthana  Post Graduate Student ,Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India
  • A.Shailaza  Post Graduate Student ,Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India
  • V. Sandeep Goutham  Post Graduate Student ,Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India

Keywords:

Drying rate, Moisture Content, Tray drying, Infrared drying.

Abstract

Drying is a single operation employed to prolong the life of a large quantity of vegetables. Carrot (Daucus carota) drying has been the subject of many studies. In the present work, an attempt has been made to study the effect of inlet air temperature on the drying characteristics of carrot pieces in tray drying, infrared drying. The inlet air temperatures selected were 65°C, 70?C, 75°C and 80°C. Moisture content was measured at 20 minutes interval. It was also observed that the carrot samples obtained from the infrared drying system had lower final moisture content than those obtained from the tray dryer system.

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International Journal of Scientific Research in Science and Technology

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Published

2018-04-30

Issue

Volume 4, Issue 5, March-April-2018

Section

Research Articles

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How to Cite

[1]
V. Sruthi, V.Bhasker, Shaik Ayesha Sulthana, A.Shailaza, V. Sandeep Goutham, " Comparison of Carrot Drying in Tray dryer and Infrared Dryer, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 5, pp.1399-1403, March-April-2018.