Selected Engineering Properties and Drying Behavior of Tendu (Diospyros melanoxylon Roxb.) Fruit

Zeba Jamil, Ashish M. Mohiteand Neha Sharma

Amity Institute of Food Technology, Amity University Uttar Pradesh Nodia , Pin Code-201301, India

Corresponding Author Email: nsharma9@amity.edu

In this study, the selected engineering properties of tendu fruit (ripe and unripe) and drying of behavior of tendu fruit slices in different dryers at two temperature levels were investigated. The drying was conducted at 50°C and 60 °C for the slices of 1cm, 2cm, and 3 cm in tray dryer, vacuum dryer, and freeze dryer, respectively. The moisture ratio using modified page equation was used to study the drying behavior. The engineering properties such as bulk density, true density, Carr’s compressibility index, surface area, unit volume, angle of repose, and the coefficient of static friction were studied for tendu fruits , results showed a slight variation in values of ripe and unripe fruit. The porosity and Carr’s compressibility index for ripe and unripe tendu fruits were found (26.12% and 24.89 %) and (6.64 and 7.67), respectively. Whereas the proximate analysis did not found major differences in the ash, crude fat, crude fiber, and protein content values. The drying ratio for vacuum drying was found better results when compared to tray drying for all thickness of fruit slices. The tendu fruit slices of 1cm thickness at 60°C found better result in vacuum drying compared to tray drying and the best fit for modeling on the basis of X2, R2 and RSME also proved it. Freeze drying as a continuous drying process found the best quality of dried slices for all thicknesses with the final product moisture content between 7-10% (wet basis, wb).

Drying Rate; Densities; Tendu

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