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Title: Experimental analysis of microwave assisted raisin making grape drying system

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Title:
Experimental analysis of microwave assisted raisin making grape drying system
Author Name:
Priyanka Desai, Vijay Doijad, Nilkanth Shinde
Abstract:
Worldwide grape drying is carried out either sun drying or by convective dehydration. In India since sun heat is available mostly raisins are made by solar drying. The drying time required is found 8-21 days. Also the quality and hygienist is not maintained and results in low quality and low market price. Technically raisin making process the critical parameters is drying rate and the temperature. The drying time can be accelerated if we can control these two parameters and so is the quality. This research work has tried augmenting drying rate by heating using microwave technology. An experimental set up is prepared using microwave at par with Indian standard for food applications along with the convective dryer system. The drying rates are evaluated by controlling grape surface temperature below 500C. A microwave generator is used at 230V and 10 A. The experimental analysis had shown that drying rate below 500C has been increased drastically further resulting in reducing drying time up to 6.6 hours to remove 57% of moisture out of grape variety Thompson seedless containing 75% of moisture. The methodology developed is useful for designing the grape dryers in microwave technology.
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