Drying Line

Subject: FPO 471 Student READY-Experiential Learning

Programme-1
Submitted by - Debjit Chowdhury (3070920006)
Om Goyani (3070920009)
Lokesh Maheshwari (3070920014)
Patel Dhruvit (3070920022)
Patel Jimitkumar (3070920024)

Submitted to - Dr. Govind P. Tagalpallewar

Assistant Professor
Department of Food Processing Technology

College of Food Processing Technology and Bio Energy

Anand Agricultural University, Anand

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Contents
 Introduction
 Principleof drying
 Objective of drying
 Advantages/disadvantages of drying
 Drying of pumpkin
 Pre drying Treatments
 Types of Dryer
 Hazard Analysis and Critical Control Points
 Observation and Result
 Conclusion

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Introduction
 Drying of food is a method of preservation that removes
enough moisture from the food so bacteria, yeast and
moulds cannot grow.
 Drying is one of the most ancient methods of food
preservation known to mankind.
 From a technological standpoint, drying involves the
controlled removal of water molecules from a substance,
typically through the application of heat or other energy
sources.
 The process is driven by the principle of evaporation, where
liquid water transitions into a gaseous state, typically vapor,
under the influence of energy.

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Principle of drying:
 Vaporization of moisture from the surface the material.
 Movement of moisture from the interior of the food to its surface
as a result of diffusion, cell contraction and vapour pressure
gradient
 Dehumidification

 Temperature control

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Objective of drying:
 Reduce moisture levels
 Prevent microbial growth
 Reduce biochemical reactions
 Lower costs
 Extend shelf life
 Stabilize solid materials
 Remove toxic residuals

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 ADVANTAGES DISADVANTAGES

Long shelf life Loss of micro nutrients

Reduced weight Loss of color

Concentration of nutrients increase Changes in flavor and texture

No refrigeration is required for dried Some drying methods are

products. expensive

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Mechanism of Drying Process

 Heat must be transferred to the material in order to supply the

latent heat required for vaporization of the moisture .
 Heat transfer takes place from heating medium to the solid
material.
 Mass transfer involves the transfer of moisture to the surface of
the solid.
 Subsequent vaporization from the surface to surrounding.

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Fig: Schematic diagram of movement of moisture in the interstitial
spaces of food cells during drying in fruits and vegetables

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Drying of Pumpkin
Pumpkins are often yellowish to orange in colour, and they vary
from oblate to globular to oblong. Pumpkins are usually shaped
like a flattened globe, or can be oblong or pear shaped. It is a
warm-weather crop.

Scientific classification:
 Kingdom: Plantae
 Division: Magnoliophyta
 Class: Magnoliopsida
 Order: Cucurbitales
 Family: Cucurbitaceae
 Genus: Cucurbita spp. L. Fig. Pumpkin

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Flowchart of Drying of Pumpkin :
Fresh pumpkin(11.5kg; Initial moisture content 95.46%)

Peeling and removing seeds

Slicing and dicing of Pumpkin

Blanching (94 °C; 2 min)

Sulphitation (KMS; 1000 ppm; 10 min)

Removal of excess moisture using muslin cloth

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 Placing and spreading of pumpkin cubes on tray

Introduction of tray into drying chamber (vacuum dryer)

Temperature and pressure setting of dryer (70°C/430 psi)

Drying (16 hrs)

Dried pumpkin cubes (272 g; Final moisture content 9.25%)

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Pre drying Treatments:
 Pre drying treatments prepare the raw product for drying or
dehydration and include raw product preparation and color
preservation.
 Raw product preparation includes selection and sorting, washing,
peeling (some fruits and vegetables), cutting into the appropriate
form, and blanching (for some fruits and most vegetables).

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Blanching:
 Blanching is mild heat treatment given to some fruits and majority
of vegetables primarily to inactivate the naturally occurring
enzymes.
 These enzymes belong to peroxidase group
like polyphenol peroxidases that catalyse the oxidation
of phenolic substances, resulting in production of
brown coloured compounds.
 The cell wall degrading enzymes, catalase (off-flavour), and
ascorbic acid oxidase also get inactivated during blanching
process.
 Blanching improves the colour of dried products, it aids to rapid
reconstitution of dried product, it also increase drying rate, it also
expels dissolved oxygen and it also improve bacteriological
quality of the finished product.

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The following factors are affecting blanching time:

 The type of fruit or vegetable.

 The size of the pieces of food.
 The blanching temperature and.
 The method of heating.

Purpose and Objective of Blanching:

 To avoid damage to the product.

 To eliminate air form the product.
 To preserve the natural colour.
 To destroy or retard certain undesirable enzymes.
 To help preserve natural flavour.

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Catalase Reaction :
A test tube of approximately 25 mm in diameter and 150 mm
deep was filled to a depth of approximately 25 mm with cubes
of pumpkin and covered with water of specific temperature
(testing range of 60-95°C) and allowed to stand for the
specific time as per the experimental requirement (1, 2, 3, 4
and 5 min)
 Then equal volume of 40% hydrogen peroxide was added and
mixed the contents by shaking them gently
 The test was considered positive if there is an evolution of
oxygen bubble, indicating that catalase is active
 If no oxygen bubble was observed, then the test was
considered as negative indicating inactivation of catalase

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Peroxidase Reaction:
 Cubes of pumpkin were reconstituted in cold water for 10-15
min. The excess water was pored off. The pieces of the
reconstituted sample were added to a depth of about 25 mm in
a test tube of 25 mm in diameter. Then 10 ml of water was
added and allowed to stand for the desired time (1-5 min) at
the preset temperature (60 – 95°C). Further, 1 ml of 1%
Guaiacol solution was added in 95% alcohol and the contents
of the test tube were mixed. The reaction every after 1 min
was observed and identified its activity as mentioned
 If no discoloration then test is negative and hence catalase is
inactivated.
 If light brown color appeared then test is light positive and
hence catalase is slightly active.
 If reddish brown color appeared then test is positive and hence
catalase is active.

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Sulphitation:
 Sulphur dioxide and sulphites (usually sodium metasulphite or
potassium metabisulphite) are well known anti-browning agents.
 The sulphur dioxide gas competes with peroxidases for the
active sites and prevents the oxidation of phenolic substances.
 In many products that contain anthocyanin as major pigment, the
colour of the product turned blue when exposed to acidic
conditions. In such fruits or vegetables sulphur dioxide treatment
may prove beneficial.
 The blanched or checked fruits or vegetables are exposed to
fumes of sulphur dioxide by burning sulphur powder in an
enclosed chamber. This is most widely used method
of sulphuring.
 However, they can be dipped in solution of some sulphur salt.

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 Proper penetration of sulphur dioxide is important to prevent
internal darkening during drying. In fuming process, the sulphur
dioxide absorption is faster as compared dipping. However the
absorption is more uniform in later
 This was essentially performed to reduce drying time and to
protect the product from carotegenesis. It also acts as an
antimicrobial agent during processing and storage
 Sulphitation retards the browning reaction, retain colour and helps
to better retention of ascorbic acid and carotene as it acts as a
reducing agent
 Blanched pieces of pumpkin were dipped in 1000 ppm KMS
solution for 10 min at ambient temperature (Pawar et al. 1985).
Then excess water was drained off and the sample was made
ready for dehydration.

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 Types of Dryer

(a) Vacuum dryer

(b) Spray dryer

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(A) Vacuum Dryer
 Principle :
In vacuum drying, material is dried by the application of vacuum.
When vacuum is created the pressure is lowered so that the
water boils at lower temperature. Hence water evaporates faster.
The heat transfer becomes efficient, i.e. rate of drying is
enhanced substantially.

 Construction:
 This equipment is a good example of conduction dryer
 The vacuum oven consists of a jacketed vessel to withstand
vaccum inside the within the oven
 There are supports for the shelves giving a larger surface area
for conduction heat transfer. The oven can be closed by a door.

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Working of Vacuum Dryer:
Vacuum dryers use trays to hold the materials to be dried, while
the vacuum pump reduces the pressure. Steam is passed
between the trays and jackets through the tightly closed dryer
door to transfer heat through conduction.

Fig. Vacuum Dryer

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(B) Spray Dryer

 Principle:
Spray drying is a microencapsulation technique that turns a
liquid into a powder.

 Construction:
 Drying chamber with conical bases comprise it.
 All the parts are stainless steel.an inlet for hot air is also
provided at the bottom, and second one is provided at the
spray disk atomizer.
 A cyclone separator is connected to the drying chamber for

atomization using single-fluid or dual-fluid nozzles.

 In the bottom of the separator , the dry product is collect.

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Working of Spray Dryer:
 In spray dryer a liquid feed is sprayed through a nozzle in to a hot vapor
steam. The liquid quickly vaporizes ,and the solids or particles are
collected in drum or cyclone.
 The three main stages in spray drying process are atomization , spray-air
mixing and moisture evaporate on, and separation of the dry product from
exit air.

Fig. Spray Dryer

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Observation and result:

Sr no. Initial weight Moisture Reading taken Drying rate

of sample in content after time in (g/h)
grams hours

1 7824 96.25 0 0

2 3547 54.66 5 14.25

3 439 19.136 5 hours and 30 8.88

minutes
4 272 9.25 5 hours and 30 0.506
minutes

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Drying Curve
16
14.25
14

12

10
Drying rate(g/h)

8.88

2
0.506
0
0
0 20 40 60 80 100 120
Moisture content(%)

Fig. Drying Curve

 120

Moisture content(%) 96.25

100

80

60 54.66

40

19.136
20
9.25

0
0 5 10 15 20 25
Time(hour)

Fig : Variation in moisture content of pumpkin

with drying time for vacuum drying

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 Hazard Analysis and Critical Control
Points
A hazard analysis is used as the first step in a process used to
assess risk. The result of a hazard analysis is the identification of
different types of hazards. The following hazards have been analysed
during the drying of pumpkin cubes:

• Physical Hazards: Falling objects, Poor sanitation, Metal

contaminants etc.
• Chemical Hazards: Pesticide residues, Contaminated
water
• Biological Hazards: Microbial contamination, Insect
infestation

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Determination of Critical Control Points
(CCPs)

The critical control points (CCPs) in the process of drying

pumpkin are:

Temperature and time for blanching

Concentration of KMS solution for sulphitation
Time and temperature for vacuum drying
Final moisture content of pumpkin

These CCPs must be carefully controlled to prevent,

eliminate, or reduce hazards to acceptable levels.
Establish critical limits:

Set specific criteria for each CCP to ensure that the

process is under control. For example, establish
temperature limits during drying to prevent microbial
growth.
Blanching : Temperature 94 0C, for 2 min to
inactivate peroxidase and catalase enzymes
Sulphitation : pumpkin cubes are dipped in a 1000
ppm KMS solution for 10 minutes. Hence, for
sulphitation 1000 ppm KMS is critical concentyration
and 10 min is critical time for which sulphitation can
be done.
Vacuum Drying : Temperature 70 to 72
Set limit for final moisture content of pumpkin
Corrective actions:
Temperature Issues:
◦ If the drying temperature is too low:
 Monitor the temperature closely to ensure it
remains within the recommended range.
◦ If the drying temperature is too high:
 Decrease the temperature to a suitable level to
prevent product degradation and maintain quality.

Equipment Issues:
◦ Promptly repair or replace the faulty equipment to
ensure consistent and efficient drying.
Conclusion
The actual weight of pumpkin = 11.5 kg
Weight of pumpkin to be dried= 7.324 kg
Waste index= 31.96%
Initial M.C. of pumpkin= 95.46%
M.C. of dried pumpkin= 9.25%
Weight of dried pumpkin= 272 g

Fig. Dried Pumpkin Cubes

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