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. 4, Issue 3 (2019)

Comparative study of tray dryer, infrared dryer and hot air oven for drying of chickpeas


Rihana H, Lubna, Shravya K, Jhansi A, Tasleem P, Bhasker Vellanki

Chickpea, a type of pulse that is are of two varieties Desi and Kabul. The production of chickpeas is limited since they are seasonal in nature. Hence it is important to preserve the chickpeas in order to make them available throughout the year. Sun drying, the most common method of drying of chickpeas has several disadvantages with respect to the quality of the product and it is also time consuming. The study is done to find out the best possible alternative methods in terms of better quality and efficiency among three methods of drying- infrared, hot air oven and tray drying. Drying was carried out at 60˚C and 80˚C and the values were recorded in an interval of 20 minutes. Results revealed that infrared drying is better among the three and tray drying is better when compared to hot air oven method. The time taken for drying in hot air oven is twice the time of tray dryer. The rate of drying also predicts the same. Thus, it can be concluded that infrared method of drying is better in terms of efficiency and quality among the other methods.
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