STUDIES ON MECHANICAL DRYING OF TAMARIND FRUITS

T. PANDIARAJAN¹*, P. RAJKUMAR², P. KRISHNAKUMAR³, S. PARVEEN^4
1Department of Processing and Food Engineering, Agricultural Engineering College and Research Institute, Kumulur, Trichy, 621712, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
²Department of Food Processing Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
³Department of Processing and Food Engineering, Agricultural Engineering College and Research Institute, Kumulur, Trichy, 621712, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
⁴Department of Processing and Food Engineering, Agricultural Engineering College and Research Institute, Kumulur, Trichy, 621712, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
* Corresponding Author : pantry_apk@yahoo.co.in

Received : 01-01-2021     Accepted : 26-01-2021     Published : 30-01-2021
Volume : 13     Issue : 1       Pages : 10589 - 10592
Int J Agr Sci 13.1 (2021):10589-10592

Keywords : Tamarind, Mechanical drying, Sun dying, Solar drying, Colour, Moisture
Academic Editor : Dr Vijay Prajapati, Dr Vipul N Kapadia, S. M. Zofair, Sanjib Kumar Mandi, Dr Veena Sharma
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Processing and Food Engineering, Agricultural Engineering College and Research Institute, Kumulur, Trichy, 621712, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
Author Contribution : All authors equally contributed

For effective de hulling and deseeding of tamarind fruits optimal moisture is required. The mechanical tamarind dryer consists of feed hopper, conveyor belt, a blower and coil type heater. The blower is operated by a half hp three phase motor. The belt drying unit is operated by a two hp gear motor. Drying studies were conducted at three different temperature (50, 60 and 70°C) and three different air flow rates (3.5, 5.0 and 7 m3/min). At air flow of 7m3/min at 60°C the moisture content of tamarind fruits can be reduced from 20 % (d.b) to 12.5% (d.b.) in a period of 50 minutes. In sun drying the moisture content of tamarind fruits can be reduced from 20% (d.b) to 13% (d.b) in a period of 8 hours 15 minutes. The sample dried at 60°C was found better in color

1. Bhattacharya S., Bal S., Mukherjee R.K., Bhattacharya S. (1993) Journal of Food Engineering,18(1), 77-89.
2. Muzaffar K., Kumar P. (2017) Journal of Food Processing and Preservation, 41, e12781.
3. Elsa Uribe, Antonio Vega-Gálvez, Karina Di Scala, Romina Oyanadel, Jorge Saavedra Torrico and Margarita Mirand (2009) Food and Bioprocess Technology, 4(8), 1349-1356.
4. Xiao-Kang Yi, Wen-Fu Wu,Ya-Qiu Zhang, Jun-Xing Li and Hua-Ping Luo (2012) Mathematical Problems in Engineering, 4, 1-18.
5. Serdar Aral, Ay?e Vildan Be?e (2016) Food Chemistry, 210, 77-584.
6. Weder N. Ferreira Junior, Osvaldo Resende, Gleyce K. I. Pinheiro, Diene G. Souza and Kelly A. de Sousa (2020) Revista Brasileira de Engenharia Agrícola e Ambienta, 37-43.
7. Karpoora N., Pandian S. and Rajkumar P. (2014) Trends in Biosciences, 7(23), 3844-3851.
8. Mohite A.M., Mishra A. and Sharma N. (2016) International J. Seed Spices, 6(2), 19-23.
9. Ghada H. Abdel Rahman, Abdel Halim R.A. and El Rakha B.B. (2017) Journal of Agri-Food and Applied Sciences, 5(1), 1-5.
10. García-Martínez E., Igual M., Martín-Esparza M.E. (2013) Food Bioprocess Technol., 6, 3247-3255.
11. Castro A.M., Mayorga E.Y., Moreno F.L. (2018) Journal of Food Engineering, 223, 152-167.
12. Anon (2009) National commodity and derivatives exchange limited, Mumbai, India