Original Article

Drying Behavior and Mathematical Modelling of Bottle Gourd

Year: 2019 | Month: December | Volume 12 | Issue 4

References (39)

1.Abe, T. and Afzal, T.M. 1997. Thin layer infrared radiation drying of rough rice. Journal of Agricultural Engineering Research, 67: 289-297.

View at Google Scholar

2.Anonymous. 1987. Agricultural Situation in India, Government of India Publications, Krishi Bhawan, New Delhi XLII(7): 662.

View at Google Scholar

3.Begum, S. and Brewer, M.S. 2001. Physical, chemical and sensory quality of microwave blanched snow peas. Journal of Food Quality, 24(6): 479-493.

View at Google Scholar

4.Biennial Report, 2011 & 2012. AICRP on Post Harvest Technology, CTAE, MPUAT Udaipur.

View at Google Scholar

5.Bobic, Z., Baumani and Curic, D. 2002. Rehydration ratio of fluid bed dried vegetables. Sadhana, 27: 365 - 374.

View at Google Scholar

6.Brooker, D.B., Bakker, F.W. and Hall, C.W. 1974. Drying and Storage of Grains and Oilseeds. The AVI Publishing Company, Inc. Westport, Connecticut, pp. 56-71.

View at Google Scholar

7.Barton, G. 1975. The Mathematics of Diffusion 2nd edn. Physics Bulletin, 26(11): 500–501.

View at Google Scholar

8.Crank, J. 1958. The Mathematics of Diffusion. The Mathematical Gazette, 42(340): 165.

View at Google Scholar

9.Chandra, P. K., Singh, R.P. 1995. Applied numerical methods for food and Agricultural engineers press, Boca Raton, FL. 163-167. CRC.

View at Google Scholar

10.Denloye, O.O.A and Botterill, M.S.J. 1978. Bed to surface heat transfer in a fluidized bed of large particles. Powder Technology, 19: 197 - 203.

View at Google Scholar

11.Fakuoka, M., Watanabe, H., Mihori, T. and Shimada, S. 1994. Moisture diffusivity in a dry soybean seed measured using pulsed-field-gradient NMR. Journal of Food Engineering, 23: 533-541.

View at Google Scholar

12.Geldart, D. 1973. Types of gas fluidization. Powder Technology, 7(5): 285–292.

View at Google Scholar

13.Giner, S.A. and Calvelo, A. 1987. Modelling of Wheat Drying in Fluidized Beds. Journal of Food Science, 52(5): 1358–1363.

View at Google Scholar

14.Goyal, R.K.O.M. and Bhargava, V.K. 2008. Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer. International Journal of Food Engineering, 4(8).

View at Google Scholar

15.Hatamipour, M. and Mowla, D. 2002. Shrinkage of carrots during drying in an inert medium fluidized bed. Journal of Food Engineering, 55(3): 247–252.

View at Google Scholar

16.Henderson, S.M. and Pabis, S. 1961. Grain drying theory I. Temperature effect on drying coefficient. Journal of Agricultural Engineering Research, 6(3): 169–174.

View at Google Scholar

17.Jain, N.K., Sharma, K.C. and Feth, P. 2010. Studies on development of pilot plant for processing and value addition of bottle gourd for retention of bioactive components. Biennial Report, 2011 & 2012. AICRP on Post Harvest Technology, CTAE, MPUAT Udaipur.

View at Google Scholar

18.Srikiatden, J. and Roberts, J.S. 2006. Measuring moisture diffusivity of potato and carrot (core and cortex) during convective hot air and isothermal drying. Journal of Food Engineering, 74(1): 143–152.

View at Google Scholar

19.Krokida, M.K., Karathanos, V.T., Maroulis, Z.B. and Marinos- Kouris, D. 2003. Drying kinetics of some vegetables. Journal of Food Engineering, 59(4): 391–403.

View at Google Scholar

20.Lahsasni, S., Kouhila, M., Mahrouz, M., Mohamed, L.A., and Agorram, B. 2004. Characteristic Drying Curve and Mathematical Modeling of Thin-Layer Solar Drying of Prickly Pear Cladode (Opuntia ficus Indica). Journal of Food Process Engineering, 27(2): 103–117.

View at Google Scholar

21.Magee, T.R.A. and Bransburg, T. 1995. Measurement of thermal diffusivity of potato, malt bread and wheat flour. Journal of Food Engineering, 25(2): 223–232.

View at Google Scholar

22.Movagharnejad, K. and Nikzad, M. 2007. Modeling of tomato drying using artificial neural network. Computers and Electronics in Agriculture, 59(1-2): 78–85.

View at Google Scholar

23.Navarri, P. and Andrieu, J. 1993. High-intensity infrared drying study. Chemical Engineering and Processing: Process Intensification, 32(5): 311–318.

View at Google Scholar

24.Palipane, K.B. and Driscoll, R.H. 1994. The thin-layer drying characteristics of macadamia in-shell nuts and kernels. Journal of Food Engineering, 23(2): 129–144.

View at Google Scholar

25.Pandevishakha, K. 1998. A study on dehydration and shelf- life characteristics of selected vegetables. Unpublished Master of Engineering, thesis, CTAE, MPUAT, Udaipur.

View at Google Scholar

26.Pruthi, J.S. 1976. Spices and Condiments. National Book Trust, New Delhi, 269.

View at Google Scholar

27.Ranganath, D.R. and Dubash, P.J. 1981. Loss of colour and vitamins on dehydration of vegetables. Indian Food Packer, 1: 4 – 10.

View at Google Scholar

28.Ranganna, S. 2000. Handbook of Analysis and quality control for fruits and vegetable products. Tata McGraw Hill Publishing Co. Ltd., New Delhi.

View at Google Scholar

29.Rawle, K.P. 1999. Studies on drying characteristics and manorial value of water hyachinth, unpublished Master of Engineering thesis, CTAE, MPUAT, Udaipur.

View at Google Scholar

30.Rodrigues, A.C.C., Cunha, R.L. and Hubinger, M.D. 2003. Rheological properties and colour evaluation of papaya during osmotic dehydration processing. Journal of Food Engineering, 59(2-3): 129–135.

View at Google Scholar

31.Rossello, C., Canellas, J., Simal, S. and Berna, A. 1992. Simple mathematical model to predict the drying rates of potatoes. Journal of Agricultural and Food Chemistry, 40(12): 2374–2378.

View at Google Scholar

32.Sharma, R. and Lal, D. 1999. Changes In Some Water Soluble Vitamins During Preparation and Storage of Khoa. J. Food Sci. Technol., 36(4): 349-351.

View at Google Scholar

33.Scala, K. and Crapiste, G. 2008. Drying kinetics and quality changes during drying of red pepper. LWT - Food Science and Technology, 41(5): 789–795.

View at Google Scholar

34.Senadeera, W., Bhandari, B.R., Young, G. and Wijesinghe, B. (2005). Modeling Dimensional Shrinkage of Shaped Foods in Fluidized Bed Drying. Journal of Food Processing and Preservation, 29(2): 109–119.

View at Google Scholar

35.Senadeera, W., Bhandari, B.R., Young, G. and Wijesinghe, B. 2003. Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58(3): 277–283.

View at Google Scholar

36.Sharma, G. and Prasad, S. 2004. Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying. Journal of Food Engineering, 65(4): 609–617.

View at Google Scholar

37.Sharma, G.P., Verma, R.C. and Pathare, P. 2005. Mathematical modeling of infrared radiation thin layer drying of onion slices. Journal of Food Engineering, 71(3): 282–286.

View at Google Scholar

38.Tasirin, S.M., Kamarudin, S.K., Ghani, J.A. and Lee, K.F. 2007. Optimization of drying parameters of bird’s eye chilli in a fluidized bed dryer. Journal of Food Engineering, 80(2): 695–700.

View at Google Scholar

39.Zhang, Q. and Litchfield, J.B. 1991. An optimization of intermittent corn drying in a laboratory scale thin layer dryer. Journal of Drying Technology, 9(2): 383-395.

View at Google Scholar

@International Journal of Agriculture,Environment and Biotechnology| Printed by New Delhi Publishers

1839152 - Visitors since February 20, 2019