Table 5.
Fruit bars and fruit slices processed in solar drying for value addition
| S Nr | Product | Drying conditions | ||||
|---|---|---|---|---|---|---|
| Spreading Density—kg/m2 | Time (Sunny Hours) | Yield (%) of Product | Cabinet/(Ambient) Temp. °C | Permissible limits of retention % of moisture on wet weight basis | ||
| 1 | Mango bar (2 Layers) | 7 | 16 | 55 | 60 (25) | 12.0 |
| 2 | Guava bar (2 Layers) | 7 | 16 | 55 | 60 (25) | 12.0 |
| 3 | Mixed bar (2 Layers) | 7 | 16 | 55 | 60 (25) | 12.0 |
| 4 | Sapota bar (3 Layers) | 7 | 16 | 55 | 60 (25) | 12.0 |
| 5 | Khatta-Meetha bar (2 Layers) | 7 | 16 | 55 | 60 (25) | 12.0 |
| 6 | Fig bar (2 Layers) | 7 | 16 | 40 | 60 (25) | 12.0 |
| 7 | No sugar added Mango bar (2 layers) | 7 | 16 | 40 | 60 (25) | 12.0 |
| 8 | Apple slices | 9 | 8 | 16 | 50 (25) | 8.0 |
| 9 | Mango slices | 9 | 10 | 26 | 59 (29) | 8.0 |
| 10 | Sapota slices | 4 | 8 | 27 | 50 (25) | 8.0 |
| 11 | Pineapple slices | 5 | 20 | 18 | 45 (27) | 8.0 |
| 12 | Papaya slices | 9 | 18 | 37 | 42 (27) | 8.0 |
| 13 | Grapes slices | 14 | 25 | 20 | 53 (31) | 4.0 |