Objectives: Bottle gourd (Lagenaria siceraria L.) is an essential vegetable crop belonging to the Cucurbitaceae family in the tropical and subtropical regions of the world. It is most common in the sub-continent of Indo-Pakistan and is cultivated throughout India. The purpose of this analysis was to use a tray dryer to test the drying behavior of bottle gourd slices.
Style of the study: Bottle gourd slices were dried at 50, 55, 60, 65 and 70 + 1 °C in a tray dryer. Gravimetry assessed the moisture loss. Readings were taken within 30 minutes until constant weight was observed.
Location and Period of Study: In the Department of Food Science and Technology, MPKV Rahuri, experiments were conducted and completed within 12 months.
Methodology: Four separate drying models (Henderson, Logarithm, Page and Modified Page) were integrated into the drying curves, which are generally accepted for the modeling of drying agricultural materials. Based on the low RMSE, low χ2, and high R2, the best model describing the drying process was chosen. Results: Drying time at drying temperatures of 50, 55, 60, 65 and 70oC for bottle gourd slices was 630, 570, 450, 420 and 360 min, respectively. By comparing the time needed at temperatures of 50oC and 60oC and 60oC and 70oC, drying time was reduced by 28.57 percent and 20.00 percent, respectively. The moisture content of fresh bottle gourd was 92.09 percent (w.b.) at the beginning of the drying process, which is reduced to 7.08 percent (wb). As the drying time increased, the drying rate decreased. At 55oC, the drying rates were as high as 0.89 and at almost all temperatures, as low as 0.1. R2 values ranged from 0.788 to 0.954, R2 values were modified from 0.777 to 0.951, χ2 values ranged from 0.029 to 0.681, and RMSE values ranged from 0.0533 to 0.3742.
Conclusion: The drying time was shortened by an increase in the air drying temperature. In the falling rate era, drying mostly occurred. A better model for explaining the drying characteristics of bottle gourds at all temperatures was found to be the Henderson and Pabis model. At all temperatures, the product quality was found to be high.
Author (s) Details
Dr. Murlidhar Ingle
Krishi Vigyan Kendra, Badgaon-Balaghat, JNKVV, Jabalpur, 481115 (M.P.), India.
Dr. Ajay R. Tapre Department of Food Processing Technology, A. D. Patel Institute of Technology (ADIT, Anand), India.