International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 2 (2017)

Drying characteristics of Chandramukhi variety potato for thin layer and foam-mat drying


Sreemoyee Chakraborty, Saikat Mazumder, Soumitra Banerjee

We have focused on the behavior of drying characteristics between thin layer and foam mat drying of potato of Chandramukhi variety. The thin layer drying was conducted at three different temperatures (50, 55, 600C). The foam mat drying was conducted at three different temperatures (50, 55, 600C) and three different concentrations of foaming agent (1%, 2%, and 3%). Glycerol monostearate (GMS) was used as a foaming agent. Drying with foaming agent resulted in increasing drying rates and substantial shortening of drying time than thin layer drying. The activation energy of drying decreases with increasing in GMS percentage. The foaming agent have a significant effect on drying rate at p<0.05 level.
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