Effect of Microwave Drying on Quality Parameters of Bangalore Red Gram-2 Variety Dronachari M.1,*, Yadav B.K.2, Vijay M.3 1College of Sericulture, Chintamani, UASB 2Department of Food Packaging & System Development, IICPT, Thanjavur, Tamil Nadu-613005 3Department of Chemical Engineering, Annamalai University, Tamil Nadu *email: dron0321@gmail.com
Online published on 23 December, 2016. Abstract A Study was conducted to determine the quality parameters (protein, germination, colour, and microwave dosage) of microwave driedred gram as a different moisture content varying from 14, 16 and 18% (w.b), microwave power level from 540 w, 720 w and 900w and Pulsation level form 30s, 60s and 90s. The maximum protein achieved 20.27 g/100g in microwave power 900w, intial moisture content of 18% (w.b) and pulsation level of 90 s and control sample protein was 21.05 g/100g. The maximum germination (%) achieved 34% in microwave power 540 w, intial moisture content of 16% (w.b) and pulsation level of 90 s and control sample germination percentage was 98%. The Delta E* values at different microwave power level and pulsation level at 16% (w.b) intial moisture content varies from 1.33 to 5.91 and control sample is 0.84. The maximum dosage applied 4050 j/g to microwave power level 900w, initial moisture content of 18% (w.b) and pulsation level 90 s and minimum dosage applied1350 j/g to microwave powerlevel 900w, Intial moisture content of 14% (w.b) and pulsation level of 30 s respectively. Top Keywords Microwave Drying, Quality Parameters, Bangalore Red Gram-2 Variety. Top |