Drying Characteristics of Foam-Mat Dried Wood Apple (Limonia acidissima)

Abstract

Wood apple (Limonia acidissima) is indeed a highly nutritious but underutilized fruit, particularly prevalent in arid regions. Its potential for reducing waste and enhancing food security is significant if processed and preserved effectively. This study evaluated the drying kinetics of foam-mat drying for wood apple, using 8% GMS as a foaming agent and 0.5% methyl cellulose as a foam stabilizer. The mixture was whipped for 10 minutes and dried in a cabinet dryer at varying temperatures (55, 60, and 65 ºC) and air velocity (2m/s, 2.5 m/s) at foam mat thicknesses of 2 mm. Drying kinetic data such as moisture content, moisture ratio and drying rated were studied. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly.