Drying Characteristics of Spinach in Tray dryer and Hot air oven

Authors

  • B. Bhavani  Post Graduate Student ,Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India
  • V. Bhasker  Assistant Professor , Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India

Keywords:

drying rate, moisture ratio, tray drying, hot air oven drying

Abstract

In the present work, spinach samples were dried using two different drying techniques namely tray drying and hot air oven drying. Drying experiments were conducted using a constant air velocity but varying temperature i.e, 60°C and 70°C. Then after 30 minutes the weight of the samples were recorded up to 3 hours and moisture ratio was calculated. It was observed that drying rate enhanced in case of tray drying compared to hot air oven drying with lower drying time.

References

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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

License

Copyright (c) IJSRST

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
B. Bhavani, V. Bhasker, " Drying Characteristics of Spinach in Tray dryer and Hot air oven, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 5, pp.1848-1851, March-April-2018.