Dehydration behaviour of plain and fortified mango pulps in the preparation of bars

K. Prasad, N. Nath and A.M. Nanjundaswamy

Abstract

Mango and mango-roasted Bengal gram flour (mango-RBF) pulps were dehydrated in a cross flow cabinet tray drier and the dehydration behaviour was studied. The moisture loss data were used to calculate the drying rate and the moisture ratio. The results showed that the drying of mango and mango-RBF pulps takes place in the falling rate period and is governed by moisture diffusion. Mathematical relationships were established between moisture ratio and drying  time for the mango and mango-RBF pulps. The incorporation of RBF in mango pulp reduces the drying rate and increases drying time comparatively. The sorption isotherm was also studied for the safe storage of bars. It was observed that the mango bars, so obtained should be stored under 43.9–64.8% relative humidity.

Full Text (81 KB)