Drying Characteristics of Indian Cheese at Low Superheated Steam Drying


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Authors

  • Shivamurti Shrivastav Department of Food processing Technology, AD Parel Institure of Technology, Anand, Gujarat
  • B K Kumbhar Department of Process and Food Engng, G B Pant Univ. of Agril and Tech, Panmagal; Uttarakhand

Abstract

Indian cheese is an important dairy product and is used to prepare different culinary dishes. It is highly perishable in nature at ambient conditions and its shelf life is very low. The product develops a sour smell, bitter taste and being sparsely covered with moulds when expressed to high temperature. This study was undertaken to investigate the drying characteristics of Indian cheese, at low pressure superheated steam drying (LPSSD). The effect of steam temperature (62, 72 and 82degree C) and pressure (10, 14 and 18 kpa) on drying rates was determined. Page's model was selected as a better predictive model as compared to exponential and logarithmic models.

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Submitted

2012-01-10

Published

2009-03-05

Issue

Vol. 46 No. 1 (2009)

Section

Research Note

License

How to Cite

Shrivastav, S., & Kumbhar, B. K. (2009). Drying Characteristics of Indian Cheese at Low Superheated Steam Drying. Journal of Agricultural Engineering, 46(1). https://epubs.icar.org.in/index.php/JAE/article/view/14607