Table 2.
Effect of different drying temperatures on drying of chilgoza nuts in cabinet drier
Drying Temp, °C | Drying Time, Days | Water activity | Moisture, % | *Sensory quality | |||
---|---|---|---|---|---|---|---|
Colour | Texture | Taste | OA | ||||
35 | 15 | 0.972 | 15.0 | 6.8 | 6.2 | 5.8 | 6.0 |
40 | 12 | 0.672 | 13.8 | 7.2 | 6.6 | 7.4 | 7.2 |
45 | 10 | 0.181 | 13.0 | 7.2 | 6.9 | 7.2 | 7.0 |
50 | 8 | 0.124 | 10.0 | 7.4 | 7.0 | 7.6 | 7.0 |
55 | 5 | 0.098 | 3.0 | 8.4 | 8.2 | 8.4 | 8.9 |
60 | 5 | 0.091 | 2.5 | 7.4 | 5.8 | 7.8 | 7.8 |
65 | 4 | 0.067 | 2.3 | – | – | – | |
70 | 2 | 0.061 | 2.1 | – | – | – | |
SE | 0.010 | 0.75 | 0.20 | 0.40 | 0.50 | 0.36 | |
CD 0.05 | – | 0.030 | 2.3 | 0.6 | 1.2 | 1.5 | 1.1 |
*Based on 9 point Hedonic scale (Nr of panelists 10), OA = Overall acceptability, (n = 4),
SE = Standard error of mean