Physical characteristics and flow behavior of custard apple powder

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Narotam Soni, Maya sharma, V D Mudgal, P S Champawat and Deepika Kohli

College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur Rajasthan, India, 313001

Fresh custard apple pulp was dehydrated using convective tray drying technique, physical characteristics and flow behaviour were studied. Moisture content, solubility index, bulk and tapped density, hygroscopicity, total soluble solids, water absorption capacity, degree of caking and colour lightness were found as 7.44 per cent (db), 8.00 ml, 359.97 kgperm3 and 423.84 kgperm3, 0.83 g water per kg solids per min, 53.86% Brix 0.66 %, 50.97 %  and 77.69, respectively. The values of compressibility and hausner ratio for samples of dried powder were recorded as 15.06 per cent and 1.18 indicats good flow behavior. The results revealed that the powder obtained has shown good physical status, appreance quality with good flow. 

Keywords: Convective Drying; Custard apple powder; Hygroscopicity; Flow charaterstics