1Department of Food Processing Technology, A D Patel Institute of Technology, Anand, Gujarat – 388 121. Email: shivmurtis@gmail.com
2G B Pant University of Agriculture and Technology, Pantnagar, Uttarakhand - 263 145
Online published on 6 July, 2013.
A comparative study on drying time, moisture diffusion and empirical modeling of low pressure superheated steam and vacuum drying of Paneer were studied. Effect of steam pressure and temperature on drying time was evaluated. Drying time was 33% higher in vacuum drying as compare to low pressure superheated steam. The effective diffusivity decreased with increase in pressure. The temperature dependence of diffusivity coefficient was described by Arrhenius type relationship. Page's equation was found to be satisfactorily describes the kinetics of low pressure superheated steam and vacuum drying system respectively.
Drying, Superheated steam drying, Diffusion, Modeling
