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Archive: Published Articles


Interdisciplinary International Science Journal

Volume 41 (2023)
Issue 3
Page No. 1394



Narotam Soni*,

Ashok Kumar

Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan

V. D. Mudgal

College of Dairy and Food Technology, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 

Environment and Ecology 41(3): 1394—1399, July—September 2023
Article DOI:
ISSN 0970-0420

Influence of Drying Temperature on Drying Characteristics and Moisture Diffusivity of Custard Apple Pulp


Narotam Soni, V. D. Mudgal, Ashok Kumar

Received 15 February 2023, Accepted 14 March 2023, Published on 24 July 2023


Custard apple is multi-nutritional fruit with uncountable benefits to human health as well as honoured with delicious test. The custard apple pulp scooped hygienically from the fruits was dried in a thin layer of 4 mm thickness, temperatures of 50, 55, 60 and 65°C and an air velocity of 2 m/s in a tray dryer. Dehydration characteristics were found in terms of moisture content, dry matter, moisture ratio, drying rate to determine moisture diffusivity and activation energy using standard  methodologies. The result data revealed that the custard apple pulp drying process was in falling rate period only. There was a maximum 22.22% decrease in drying time from 60 to 65°C temperature increase while drying rate was recorded to varied from 0.00052 to 0.0008 g water per g dry matter per sec for the selected temperature range. Variation of moisture diffusivity was recorded from 3.20 × 10-9 m2/s to 4.80 × 10-9 m2/s, and activation energy for complete drying experiment was noted as 29.436 kJ/mol. The above result show that as the drying temperature increased the effective moisture diffusivity also increased and linear relationship obtained between reciprocal of absolute temperature and logarithm of diffusivity.

Keywords   Drying characteristics, Custard apple, Kinetics, Diffusivity, Shelf life, Moisture content.

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