Parametric optimality of tray dried Musa balbisiana Colla blossom

Springer Science and Business Media LLC - Tập 57 - Trang 4599-4612 - 2020
Imdadul Hoque Mondal1, Latha Rangan1,2, Ramagopal V. S. Uppaluri1,3
1Centre for Rural Technology, Indian Institute of Technology Guwahati, Guwahati, India
2Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, India
3Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

Tóm tắt

Musa balbisiana Colla blossom has enriched applications as a key constituent of dried vegetable formulations. With restricted prior art, the article addresses the optimality of tray drying characteristics of the blossom from both statistical design and drying kinetics perspective. The process variables in due course of optimization refer to moisture content, antioxidant activity and vitamin C for variation in drying time and temperature. Model fitness, analysis of variance based analysis and numerical optimization were considered during the statistical design of experiments. Drying kinetics involved fitness studies of alternate models, moisture diffusivity and process variable characteristics. Thereby, the sensitivity of both approaches to obtain optimal parameters associated with tray dried product have been targeted for a comparative assessment.

Tài liệu tham khảo

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