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Mathematical Modeling Of Foam-Mat Dried Pumpkin

2333 Words10 Pages

Mathematical Modeling of Foam-Mat Dried Pumpkin Sudipta Das1, Soumitra Banerjee2, Jayati Pal3 Abstract Pumpkins (Cucurbita Sp.), also known as squashes or gourds, are vegetables of the family cucurbitaceae, a wide family that includes other fruits such as melon, watermelon and cucumber. There are 25 species of pumpkin is cultivated throughout the world. Pumpkin pulp was foam mat dried using 3, and 4% glycerol mono stearate as foaming agent and then dried at air drying temperature of 50 and 60oC. Weight loss was used to estimate change in moisture ratio with respect to time and effective moisture diffusivity. Five thin layer drying models were fitted to get the best fit model, which was selected on the basis of various statistical parameters. Wang and Singh model was found to be best in almost all cases. Regression model-2 was also fitted very well. Moisture diffusivity was varied from 2.026×10-9 - 6.079×10-9. Keywords: Pumpkin, Foam Mat Drying, GMS, Moisture Ratio, Effective Moisture Diffusivity, Introduction Foam-mat drying is one of the simple methods of drying in which a liquid food concentrate along with a suitable foaming agent is whipped to form a stable foam and is subjected to dehydration in the form of a mat of foam at relatively low temperature [1, 2]. Rate of drying in this process is comparatively very high because of an enormous increase in the liquid-gas interface, in spite of the fact that the heat transfer is impeded by a large volume of gas present

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