Original Article
Convective Hot Air Drying of Sapota (Achras sapota L.) Slices and Its Quality Evaluation
Year: 2026 | Month: June | Volume 16 | Issue 1
1.Akpinar, E..K., Bicer, Y. and Yildiz, C. 2003. Thin layer drying of red pepper. Journal of Food Engineering, 59: 99–104.
View at Google Scholar2.Akpinar, E.K. 2006. Determination of suitable thin layer drying curve model for some vegetables and fruits. J. Food Eng., 73: 75–84.
View at Google Scholar3.A.O.A.C. 2010. Official Methods of Analysis. 18th Edition. Association of Official Analytical Chemists.
View at Google Scholar4.Bone, R.C., Grodzin, C.J. and Balk, R.A. 1997. Sepsis: a new hypothesis for pathogenesis of the disease process. Chest, 112(1): 235-244.
View at Google Scholar5.Baisya, R.K. 1998. Swadeshi Policy and Food Processing Industry. Processed Food Industry, 1(1): 8-10.
View at Google Scholar6.Baliga, M.S., Bhat, H.P., Pai, R.J., Boloor, R. and Palatty, P.L. 2011 The Chemistry and medicinal uses of the underutilized Indian fruit tree Garcinia indica choicy (kokum): A review, Food Research International, 44: 1790-1799.
View at Google Scholar7.Babalis, S.J., Papanicolaou, E., Kyriakis, N. and Belessiotis, V.G. 2006. Evaluation of thin layer drying models for describing during drying kinetics of figs (Ficus carica). J. Food Eng., 75: 205-214.
View at Google Scholar8.Chakraverty, A. 1994. Post-harvest technology of cereals, pulses and oilseeds. New Delhi Oxford and IBH Publishing Co, Third Edition.
View at Google Scholar9.Chakraverty, A. 1994. Post-Harvest Technology of Cereals, Pulses and oilseeds. New Delhi Oxford and IBH Publishing Co, Third Edition.
View at Google Scholar10.Costa Jose Maria Correia Da, Erica Milo De Treitas Felipe, Geraldo Mrraes Maia, Fernando Felipe Ferreyra Hernandez and Isabella Montenegro Brash, 2009. Production and Characterization of the cashew apple (Anacardium occidentale L.) and guava ( Psidium guajava L.) fruit powders. Journal of Food Processing and Preservation, 33: 299-312.
View at Google Scholar11.Cholera, S.P., Pathan, P.P., Patel, R.P., Bhatt, V.K. and Varsheny, A.K. 2010. Preparation of pineapple powder by osmo air drying of pineapple slices. Beverage and Food World.
View at Google Scholar12.Crank, J. and Radhey S. Gupta. 1975. “Isotherm migration method in two dimensions.” International Journal of Heat and Mass Transfer, 18.9: 1101-1107.
View at Google Scholar13.Doymaz Ibrahim. 2004a. Convective air drying characteristics of thin layer carrots. Journal of Food Engineering, 61: 359– 364.
View at Google Scholar14.Doymaz Ibrahim. 2004b. Drying kinetics of white mulberry. Journal of Food Engineering, 61: 341–346.
View at Google Scholar15.Doymaz Ibrahim and Ismail Osman. 2011. Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89: 31–38.
View at Google Scholar16.Rafiee, M.A., Rafiee, J., Srivastava, I., Wang, Z., Song, H., Yu, Z.Z. and Koratkar, N. 2010. Fracture and fatigue in graphene nanocomposites. Small, 6(2): 179-183.
View at Google Scholar17.Doymaz Ibrahim and Pala Mehmet. 2002. Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55: 331–335.
View at Google Scholar18.Doymaz Ibrahim. 2007. Air-drying characteristics of tomatoes. Journal of Food Engineering, 78: 1291–1297.
View at Google Scholar19.Doymaz Ibrahim. 2005. Drying characteristics and kinetics of okra. Journal of Food Engineering, 69: 275–279.
View at Google Scholar20.Doymaz Ibrahim. 2004.b. Drying kinetics of white mulberry. Journal of Food Engineering, 61: 341–346.
View at Google Scholar21.Ertekin, C. and Yaldiz, O. 2004. “Drying of eggplant and selection of a suitable thin layer drying model.” Journal of Food Engineering, 63(3): 349-359.
View at Google Scholar22.Falade, K.O., Olurin, O.T., Ike, E.A. and Aworh, O.C. 2007. Effect of pre-treatment and temperature on air drying of Discorea alata and Discorea rotundata slices. Journal of Food Engineering, 80: 1002-1010.
View at Google Scholar23.Doymaz Ibrahim. 2005. Convective air drying characteristics of thin layer carrots, Journal of Food Engineering, 61: 359–364.
View at Google Scholar24.Ganjayl, G.M., Hanna, M.A. and Devdattram, D.S.K. 2003. Processing of sapota (sapodilla): drying, Journal of Food Science, 68(2): 517-528.
View at Google Scholar25.Gopalan, C., Ramashastri, B.V. and Balasubramanyam, S.C. 1985. Nutritive value of Indian foods. Ansari Nagar, New Delhi, Indian comical of medical research, pp. 1-59.
View at Google Scholar26.Gopalan, K. et al. 1977. “Cosmogenic and radiogenic noble gases in the Dhajala chondrite.” Earth and Planetary Science Letters, 36(2): 341-346.
View at Google Scholar27.Gunhan, T., Demir, V., Hancioglu, E. and Hepbasli, A. 2005. Mathematical modeling of drying of bay leaves. Energy Conversion and Management, 46: 1667–1679.
View at Google Scholar28.Hande, R., Swami, S.B. and Thakor, N.J. 2014. convective hot air drying of kokum rind and its quality evaluation. International Journal of Food and Nutritional Sciences, 3(6).
View at Google Scholar29.Hymavathi, T.V. and Khader, V. 2005. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. J. of Food Composition and Analysis, 18: 181-192.
View at Google Scholar30.Henderson, S.M. 1974. Progress in developing the thin-layer drying equation. Trans ASAE., 17(6): 1167–1168.
View at Google Scholar31.Henderson, S.M. and Pabis, S. 1961. Grain drying theory. I. Temperature effect on drying coefficient. J. Agric. Eng. Res., 6: 169–174.
View at Google Scholar32.Jakubczyk, E., Ewa Gondek, Krzysztof Tambor. 2011. Characteristics of selected functional properties of apple powders obtained by the foam-mat drying method. 11th International Congress on Engineering and Food (ICEF11), 1.
View at Google Scholar33.Koyuncu, T., Pinar, Y. and Lule, F. 2007. Convective drying characteristics of azarole red (Crataegu smonogyna Jacq.) and yellow (Crataegus aronia Bosc.) fruits. Journal of Food Engineering, 78: 1471–1475.
View at Google Scholar34.Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J. 1951. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193(1): 265-275.
View at Google Scholar35.Lopez, A., Iguaz, A., Esnoz, A. and Virseda, P. 2000. Thin layer drying behaviour of vegetable wastes from wholesale market. Drying Technology, 18(4&5): 995–1006.
View at Google Scholar36.Mahendran, T. 2010. Physico-chemical properties and sensory characteristics of dehydrated guava concentrate: Effect of drying method and maltodextrin concentration. Tropical Agricultural Research & Extension, 13(2).
View at Google Scholar37.Murlikrishna, M., Nanjundaswamy, A.M. and Siddappa, G.S. 1969. Guava powder: preparation, packaging and storage study. J. Food Sci. Technol., 6(2): 93-95.
View at Google Scholar38.Mwithiga, G. and Olwal, J.O. 2005. The drying kinetics of kale (Brassica oleracea) in a convective hot air dryer. Journal of Food Engineering, 71: 373–378.
View at Google Scholar39.Mathew, A.G. and Lakshminarayana, S. 1969. Polyphenols of immature sapota fruits, Photochemistry, 8: 5007-509.
View at Google Scholar40.Marinos–Kouris, D. and Maroulis, Z.B. 1995. Transport properties in the drying of solids. In: Handbook of Industrial Drying , second Edition (edited by A.S. mujumdar). 113- 159. New York: Marcel Dekker.
View at Google Scholar41.Nema, P.K. and Kushwah, S.S. 2004. Study on the effect of different shapes of potato sample on infra-red drying kinetics at different temperatures, Potato Journal, 36: 3-4.
View at Google Scholar42.Orikasa, T., Wub, L., Shiina, T. Tagawa A. (2008). Drying characteristics of kiwifruit during hot air drying. Journal of Food Engineering, 85: 303–308.
View at Google Scholar43.Page G.E. 1949. Factors influencing the maximum rates of air drying of shelled corn in thin layer. MSc. Thesis, Purdue University, Lafayette, IN, USA.
View at Google Scholar44.Prajapati, V.K., Nema, P.K. and Rathore, S.S. 2011. Effect of pre-treatment and drying methods on quality of valueadded dried aonla (Emblica officinalis Gaertn) shreds. Journal of Food Science and Technology, 48(1): 45-52.
View at Google Scholar45.Patil, D.K., Kotecha, P.M. and Chavan, J.K. 2004. Studies on preparation and storage of Powder from tamarind flesh. Indian Food Packer, 4(6): 20-22.
View at Google Scholar46.Park, D. and Zeikus, J. 2002. Impact of electrode composition on electricity generation in a single-compartment fuel cell using Shewanella putrefaciens. Applied Microbiology and Biotechnology, 59(1): 58-61.
View at Google Scholar47.Relekar, Pradip P. 2010. “value added products of sapota (Manilkara achras (Mill) Fosberg) cv kalipatti.” PhD diss., Navsari Agricultural University, Navsari, 2010.
View at Google Scholar48.Ramesh Babu, D. and Das Gupta, D.K. 2005. Development of pineapple pulp-milk/lassie Powders. J. Food Sci. Technol., 42(3): 241-245.
View at Google Scholar49.Rafiee, M.A., Rafiee, J., Srivastava, I., Wang, Z., Song, H., Yu, Z. Z. and Koratkar, N. 2010. Fracture and fatigue in graphene nanocomposites. Small, 6(2): 179-183.
View at Google Scholar50.Rao Ramachandra, H.G. and Pravin M. Gupta, 2002. Development of spray dried orange juice blended skim milk powder. Lait., 82: 523-529.
View at Google Scholar51.Ranganna, S. 1977. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
View at Google Scholar52.Simal, S., Mulet, A., Tarrazo, J. and Rossello, C. 1996. Drying models for green peas. Food Chem., 55: 121-128.
View at Google Scholar



