Mathematical Modeling on Drying of Tamarind Fruits

Tamarind is an indigenous tree in India and every parts of the such as root, stem, fruit leaves are widely used nutritional, medicinal industrial applications. The stickiness tamarind a major concern during deseeding process, it can be reduced by drying. growers processing industries still using sun drying method, which time-consuming unhygienic that produces poor-quality product. In this context, cabinet type tray dryer was to reduce moisture content from dehulled de-fibered fruit. Drying study conducted at three different temperatures (50, 60 70°C) with airflow rates (0.5, 1.0 1.5 m/s). Different models were adopted for analyzing kinetics under temperature conditions. highest coefficient determination 0.9998 Chi square value 0.00012 favoring optimized condition based on Wang Singh model. rate found 60°C m/s, respectively. For conditions, corresponding quality parameters viz., L*, a* b* values, total soluble solids, titratable acidity pH 44.30 ± 1.16, 3.50 0.11 13.2 0.15, 25.60 1.00 obrix, 17.40 0.58% 3.1 0.08,