International Scientific Journal


In the present work the drying characteristics and proximate analysis of Turkey berry (Solanum torvum) were analyzed under open Sun drying and greenhouse drying with two different glazing materials (UV polyethylene sheet and drip lock sheet) under passive and active modes. The drying rate under different modes of drying are 18.73 g per hour in drip lock greenhouse active mode, 12.50 g per hour in UV polyethylene sheet greenhouse active mode,15.22 g per hour in drip lock sheet greenhouse passive mode, 11.84 g per hour in UV polyethylene sheet greenhouse passive mode and 10.65 g per hour in open sun drying. Twelve mathematical models were chosen to determine the drying characteristics of Turkey berry. From the statistical analysis it is found that modified Henderson and Pabis model is the best drying model describing thin layer drying characteristics of Turkey berry in both open Sun drying and greenhouse drying. The goodness of the fit achieved is based on the values of coefficient of determination, R2, sum square error, root mean square error, and reduced chi square, χ2. From the proximate analysis of dried Turkey berry it is found that more amount of carbo-hydrate is retained in UV polyethylene greenhouse dryer under passive mode. In drip lock greenhouse dryer under passive mode the retention of vitamins such as protein, vitamin C, and ash content showed a positive sign. In drip lock green-house dryer under active mode the retention of calcium, iron and dietary fibre is found to be high. Finally it is observed that more amounts of nutrients are retained in greenhouse drying than in open Sun drying.
PAPER REVISED: 2020-06-22
PAPER ACCEPTED: 2020-12-10
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THERMAL SCIENCE YEAR 2022, VOLUME 26, ISSUE Issue 2, PAGES [825 - 834]
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© 2022 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence