Behaviour of natural drying methods on jamun pulp thickness

Behaviour of natural drying methods on jamun pulp thickness | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Behaviour of natural drying methods on jamun pulp thickness Sardar N. R., Akbari S.H. This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4845385/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Compared with mechanical drying methods, natural drying techniques such as solar and greenhouse drying are more cost-effective options for fruit pulp, especially for those that are highly perishable and seasonal. The solar and greenhouse dryers employed for drying jamun pulp at two thicknesses were 2 and 4 mm, maintaining a constant moisture content of jamun pulp at 473.72% (db). The drying behavior for the moisture ratio and drying rate over time were assessed for solar and greenhouse drying during experimentation. The end product of this drying process is powder, which has improved storage stability because of its reduced moisture content. The natural method not only requires less power but also ensures that the desired qualities of the generator are for transportation and further utilization. Agricultural Engineering Jamun pulp drying time temperature Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 Figure 10 Introduction Jamun fruit contains many natural compounds. These compounds include phytochemicals, flavonoids, tannins, and anthocyanins such as delphinidin, petunidin, and malvidin. They also contain phenoplast acids, ellagic acid, and ellagitannins in the pulp and skin. These compounds are found in small amounts in food and can help keep people healthy. (Singh et al., 2018 ) and (Sardar et al., 2022 ). Developing countries struggle with preserving agricultural produce because of issues such as inadequate infrastructure and growing competition in global markets. Drying fruits and vegetables can help solve these problems and improve people's income and food supply. (Energypedia) Drying food is highly important for keeping it fresh and safe to eat. It takes a large amount of energy, especially as electricity becomes more expensive. That is why using solar power is a great idea! Greenhouse dryers are cheap to make, easy to build, and can be used for many different crops. People are studying how to make them even better by looking at how they are built, how they work, and how much money they save (Dubey et al., 2020 ) Mohammed et al. ( 2020 ) reported that different methods of drying fruit via the sun affect the taste and nutrient content of the fruit. He used methods such as black-cloth shade, white-cloth shade, open sun drying, and advanced drying for mangoes and pineapples. The results showed that the new advanced drying method maintained more important nutrients and had better color, flavor, and taste. It was also found that, compared with traditional drying methods, advanced drying methods were better for drying fruits and vegetables. Shade drying is a commonly utilized physical method for drying sensitive food products such as nutritional and bioactive components in a natural manner. The process of shade drying involves exposing the food product to a shaded area for drying, with mechanisms similar to those of sun drying. This technique helps overcome the limitations of open sun drying, which can degrade the sensory, nutritional, and medicinal properties of food products due to the intense heat and rays of the sun. Cuervo and Hensel (2016). Bala et al . (2009) studied the drying of fruits, vegetables, spices, medicinal plants and fish. This study was performed with two dryers, i.e., a greenhouse dryer and a solar tunnel dryer, for experimental trials. The drying time, physiochemical characteristics and quality of fruits, vegetables, spices, medicinal plants and fish can be preserved by drying, and it has been reported that greenhouses and solar drying techniques have greater potential and are more suitable for drying than sun drying. Materials & methods Japanese Pulp Extraction Jamun fruit pulp was extracted with a pulper. Solar, greenhouse and tray drying of jamun pulp The jamun pulp was evenly distributed on the trays to allow drying. The thickness of the pulp varied between 2 and 4 mm for the trials conducted in May 2021. Drying experiments were carried out according to the experimental design via solar and greenhouse drying methods. Each experiment was replicated three times, and the resulting data were subsequently analyzed. Results and discussion Solar drying The extracted pulp of jamun fruit was dried by a solar dryer with two thicknesses of pulp (2 and 4 mm). The initial moisture content of the extracted jamun fruit pulp was 473.72% (db). The effects of different thicknesses of pulp on the drying characteristics of jamun fruit pulp via solar drying were analyzed on the basis of the moisture content (db) vs. the drying time (min) (Fig. 1 ). The drying curves are nonlinear for 2 mm and 4 mm thick pulp. The times required to achieve the final moisture content were 390 and 780 min for the drying of jamun pulp with thicknesses of 2 and 4 mm, respectively. During drying, the drying rate was also greater at the initial stage but was highest at noon when the temperature reached 43–46°C during the experiments. High incident solar radiation shortens the drying process time because of the elevated temperature inside the drying chamber. Moreover, compared with the 2 mm pulp thickness jamun pulp (390 min), the 4 mm pulp thickness required almost double the time (780 min). A similar investigation was performed by Baradey et al. ( 2016 ) for the solar drying of apple slices. Figure 2 and Fig. 4 show that the drying rate ranged from 0.67 to 0.31 g water/g dry matter/h. In the solar drying technique, 0.45 and 0.21 g water/g dry matter-h drying rates were observed for 2 and 4 mm thick jamun pulp, respectively. The moisture ratio progressively decreased from 1 to 0.018 and from 1 to 0.001 as the drying temperature increased during solar drying for 2 mm and 4 mm pulp thicknesses. It took 150 and 210 min to remove half of the moisture for solar drying, which is one third of the total drying time for jamun pulp. Greenhouse drying The jamun fruit pulp extracted by the pulper was dried in a greenhouse dryer with 2 mm and 4 mm pulp thicknesses and a moisture content of 473.72% (db). The effects of different thicknesses of pulp on drying characteristics were analyzed via moisture content (db) vs. drying time (min) curves. The effects of thickness on the drying characteristics of jamun fruit pulp are shown in Fig. 6 . The time required to reduce the moisture content to a final moisture content of approximately 8% (db) was 240 and 450 min for drying times of 2 and 4 and for increasing the pulp thickness, respectively. The drying time was shorter in the greenhouse dryer than in the solar dryer for both thicknesses because the greenhouse dryer temperature was 8–10°C greater than 55°C, which increased the drying rate and moisture removal from the samples, and less fluctuations in temperature were observed compared with those of the solar drying samples during the experiment. The drying curves revealed that the moisture content of the jamun pulp dried in the greenhouse dryer decreased in both the 2 mm and the 4 mm samples. Greater moisture loss was observed in the 2 mm thick pulp sample, which required approximately 240 min to dry. Similarly, the drying time required for the 4 mm thick jamun pulp was 450 min, which was approximately 53.33% greater. The results obtained for the drying method and drying time are in good accordance with the results reported by Sagarika et al. ( 2019 ) for greenhouse drying of date palm. Figures 7 and 9 show that the drying rates ranged from 0.89 to 0.57 and 0.51 to 0.25 g water/g dry matter-h for 2 mm and 4 mm thick jamun pulp, respectively, and the highest drying rates of 0.89 and 0.51 g water/g dry matter-h were found for 2 mm and 4 mm thick jamun pulp, respectively, via the greenhouse drying technique. The moisture ratio progressively decreased from 1 to 0.002 as the drying temperature increased in the greenhouse drying experiments for 2 mm and 4 mm pulp thicknesses. Conclusion In this study, jamun pulp was dried to two thicknesses: solar drying and greenhouse drying. The drying times required to achieve the final moisture content (7 to 8%) in the solar drying technique for 2 mm and 4 mm pulp thicknesses were recorded as 390 and 780 min, respectively, to produce jamun pulp powder, whereas the greenhouse drying times required 240 and 450 min, respectively. The drying rate was greater for the greenhouse drying method than for the solar drying method, which demonstrated that, compared with the solar drying method, the greenhouse drying method can dry jamun pulp faster. Declarations Acknowledgments The authors express their gratitude to the College of Food Processing Technology and Bioenergy at Anand Agricultural University for their generous provision of resources and laboratory facilities in support of this research endeavour. References Baradey, Y., Hawlader, M. N. A., Ismail, A. F., Hrairi, M., & Rapi, M. I. (2016). Solar drying of fruits and vegetables. International Journal of Recent Development in Engineering and Technology , 5(1), 1-6. Cuervo-Andrade, S. P., & Hensel, O. (2016). Stepwise drying of medicinal plants as alternative to reduce time and energy processing. Materials Science and Engineering , 138 (1), 12-14. Dubey, A., Sagar, A., Malkani, P., Choudhary, M. K., & Ramnath, S. S. (2020). A comprehensive review on greenhouse drying technology. Journal of Agriculture and Ecology Research International, 21(1), 10-20. https://energypedia.info/wiki/Solar_Drying retrieved dated on 24.07.2024 Mohammed, S., Edna, M., & Siraj, K. (2020). The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples. Heliyon , 6(6), 04163. Sagarika, N., Kapdi, S. S., Sutar, R. F., Patil, G. B., & Akbari, S. H. (2019). Study on drying kinetics of date palm fruits in greenhouse dryer. Journal of Pharmacognosy and Phytochemistry , 8(3), 2074-2079. Sardar, N., Akbari, S., Bhatt, H., & Tagalpallewar, G. (2022). Chemical and mineral composition of jamun fruit pulp (Syzygium cumini L.). Pharma Innov , 11, 1976-1979. Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2018). Insights into the phenolic compounds present in jambolan ( Syzygiumcumini ) along with their health promoting effects. International Journal of Food Science and Technology , 53(11), 2431-2447. Additional Declarations The authors declare potential competing interests as follows: The authors affirm that they do not have any conflicts of interest. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4845385","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":335004781,"identity":"cd886792-5c3f-4ab0-a53b-bdfd80a1afc4","order_by":0,"name":"Sardar N. 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08:19:38","extension":"png","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":14111,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eDrying rate vs. drying time for GHD of 2 mm jamun pulp\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"7.png","url":"https://assets-eu.researchsquare.com/files/rs-4845385/v1/a6c4bb5acdf813e9b9d1027c.png"},{"id":61754462,"identity":"238c0840-a91b-41b8-8827-cedd38028bea","added_by":"auto","created_at":"2024-08-05 08:19:37","extension":"png","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":9033,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eMoisture ratio vs. drying time for GHD of 2 mm jamun 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","formattedTitle":"\u003cp\u003e\u003cstrong\u003eBehaviour of natural drying methods on jamun pulp thickness\u003c/strong\u003e\u003c/p\u003e","fulltext":[{"header":"Introduction","content":"\u003cp\u003eJamun fruit contains many natural compounds. These compounds include phytochemicals, flavonoids, tannins, and anthocyanins such as delphinidin, petunidin, and malvidin. They also contain phenoplast acids, ellagic acid, and ellagitannins in the pulp and skin. These compounds are found in small amounts in food and can help keep people healthy. (Singh et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2018\u003c/span\u003e) and (Sardar et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eDeveloping countries struggle with preserving agricultural produce because of issues such as inadequate infrastructure and growing competition in global markets. Drying fruits and vegetables can help solve these problems and improve people's income and food supply. (Energypedia)\u003c/p\u003e \u003cp\u003eDrying food is highly important for keeping it fresh and safe to eat. It takes a large amount of energy, especially as electricity becomes more expensive. That is why using solar power is a great idea! Greenhouse dryers are cheap to make, easy to build, and can be used for many different crops. People are studying how to make them even better by looking at how they are built, how they work, and how much money they save (Dubey et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2020\u003c/span\u003e)\u003c/p\u003e \u003cp\u003eMohammed et al. (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) reported that different methods of drying fruit via the sun affect the taste and nutrient content of the fruit. He used methods such as black-cloth shade, white-cloth shade, open sun drying, and advanced drying for mangoes and pineapples. The results showed that the new advanced drying method maintained more important nutrients and had better color, flavor, and taste. It was also found that, compared with traditional drying methods, advanced drying methods were better for drying fruits and vegetables.\u003c/p\u003e \u003cp\u003eShade drying is a commonly utilized physical method for drying sensitive food products such as nutritional and bioactive components in a natural manner. The process of shade drying involves exposing the food product to a shaded area for drying, with mechanisms similar to those of sun drying. This technique helps overcome the limitations of open sun drying, which can degrade the sensory, nutritional, and medicinal properties of food products due to the intense heat and rays of the sun. Cuervo and Hensel (2016).\u003c/p\u003e \u003cp\u003eBala \u003cem\u003eet al\u003c/em\u003e. (2009) studied the drying of fruits, vegetables, spices, medicinal plants and fish. This study was performed with two dryers, i.e., a greenhouse dryer and a solar tunnel dryer, for experimental trials. The drying time, physiochemical characteristics and quality of fruits, vegetables, spices, medicinal plants and fish can be preserved by drying, and it has been reported that greenhouses and solar drying techniques have greater potential and are more suitable for drying than sun drying.\u003c/p\u003e"},{"header":"Materials \u0026 methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eJapanese Pulp Extraction\u003c/h2\u003e \u003cp\u003eJamun fruit pulp was extracted with a pulper.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eSolar, greenhouse and tray drying of jamun pulp\u003c/h2\u003e \u003cp\u003e \u003cdiv class=\"BlockQuote\"\u003e \u003cp\u003eThe jamun pulp was evenly distributed on the trays to allow drying. The thickness of the pulp varied between 2 and 4 mm for the trials conducted in May 2021. Drying experiments were carried out according to the experimental design via solar and greenhouse drying methods. Each experiment was replicated three times, and the resulting data were subsequently analyzed.\u003c/p\u003e \u003c/div\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"Results and discussion","content":"\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e\n \u003ch2\u003eSolar drying\u003c/h2\u003e\n \u003cp\u003eThe extracted pulp of jamun fruit was dried by a solar dryer with two thicknesses of pulp (2 and 4 mm). The initial moisture content of the extracted jamun fruit pulp was 473.72% (db). The effects of different thicknesses of pulp on the drying characteristics of jamun fruit pulp via solar drying were analyzed on the basis of the moisture content (db) vs. the drying time (min) (Fig. \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e\n \u003cp\u003eThe drying curves are nonlinear for 2 mm and 4 mm thick pulp. The times required to achieve the final moisture content were 390 and 780 min for the drying of jamun pulp with thicknesses of 2 and 4 mm, respectively. During drying, the drying rate was also greater at the initial stage but was highest at noon when the temperature reached 43\u0026ndash;46\u0026deg;C during the experiments. High incident solar radiation shortens the drying process time because of the elevated temperature inside the drying chamber. Moreover, compared with the 2 mm pulp thickness jamun pulp (390 min), the 4 mm pulp thickness required almost double the time (780 min). A similar investigation was performed by Baradey et al. (\u003cspan class=\"CitationRef\"\u003e2016\u003c/span\u003e) for the solar drying of apple slices.\u003c/p\u003e\n \u003cp\u003eFigure \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e and Fig. \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e show that the drying rate ranged from 0.67 to 0.31 g water/g dry matter/h. In the solar drying technique, 0.45 and 0.21 g water/g dry matter-h drying rates were observed for 2 and 4 mm thick jamun pulp, respectively. The moisture ratio progressively decreased from 1 to 0.018 and from 1 to 0.001 as the drying temperature increased during solar drying for 2 mm and 4 mm pulp thicknesses. It took 150 and 210 min to remove half of the moisture for solar drying, which is one third of the total drying time for jamun pulp.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec7\" class=\"Section2\"\u003e\n \u003ch2\u003eGreenhouse drying\u003c/h2\u003e\n \u003cp\u003eThe jamun fruit pulp extracted by the pulper was dried in a greenhouse dryer with 2 mm and 4 mm pulp thicknesses and a moisture content of 473.72% (db). The effects of different thicknesses of pulp on drying characteristics were analyzed via moisture content (db) vs. drying time (min) curves. The effects of thickness on the drying characteristics of jamun fruit pulp are shown in Fig. \u003cspan class=\"InternalRef\"\u003e6\u003c/span\u003e.\u003c/p\u003e\n \u003cp\u003eThe time required to reduce the moisture content to a final moisture content of approximately 8% (db) was 240 and 450 min for drying times of 2 and 4 and for increasing the pulp thickness, respectively. The drying time was shorter in the greenhouse dryer than in the solar dryer for both thicknesses because the greenhouse dryer temperature was 8\u0026ndash;10\u0026deg;C greater than 55\u0026deg;C, which increased the drying rate and moisture removal from the samples, and less fluctuations in temperature were observed compared with those of the solar drying samples during the experiment.\u003c/p\u003e\n \u003cp\u003eThe drying curves revealed that the moisture content of the jamun pulp dried in the greenhouse dryer decreased in both the 2 mm and the 4 mm samples. Greater moisture loss was observed in the 2 mm thick pulp sample, which required approximately 240 min to dry. Similarly, the drying time required for the 4 mm thick jamun pulp was 450 min, which was approximately 53.33% greater. The results obtained for the drying method and drying time are in good accordance with the results reported by Sagarika et al. (\u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e) for greenhouse drying of date palm.\u003c/p\u003e\n \u003cp\u003eFigures \u003cspan class=\"InternalRef\"\u003e7\u003c/span\u003e and \u003cspan class=\"InternalRef\"\u003e9\u003c/span\u003e show that the drying rates ranged from 0.89 to 0.57 and 0.51 to 0.25 g water/g dry matter-h for 2 mm and 4 mm thick jamun pulp, respectively, and the highest drying rates of 0.89 and 0.51 g water/g dry matter-h were found for 2 mm and 4 mm thick jamun pulp, respectively, via the greenhouse drying technique. The moisture ratio progressively decreased from 1 to 0.002 as the drying temperature increased in the greenhouse drying experiments for 2 mm and 4 mm pulp thicknesses.\u003c/p\u003e\n\u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eIn this study, jamun pulp was dried to two thicknesses: solar drying and greenhouse drying. The drying times required to achieve the final moisture content (7 to 8%) in the solar drying technique for 2 mm and 4 mm pulp thicknesses were recorded as 390 and 780 min, respectively, to produce jamun pulp powder, whereas the greenhouse drying times required 240 and 450 min, respectively. The drying rate was greater for the greenhouse drying method than for the solar drying method, which demonstrated that, compared with the solar drying method, the greenhouse drying method can dry jamun pulp faster.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eAcknowledgments\u003c/h2\u003e \u003cp\u003eThe authors express their gratitude to the College of Food Processing Technology and Bioenergy at Anand Agricultural University for their generous provision of resources and laboratory facilities in support of this research endeavour.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eBaradey, Y., Hawlader, M. N. A., Ismail, A. F., Hrairi, M., \u0026amp; Rapi, M. I. (2016). Solar drying of fruits and vegetables. \u003cem\u003eInternational Journal of Recent Development in Engineering and Technology\u003c/em\u003e,\u0026nbsp;5(1), 1-6.\u003c/li\u003e\n \u003cli\u003eCuervo-Andrade, S. P., \u0026amp; Hensel, O. (2016). Stepwise drying of medicinal plants as alternative to reduce time and energy processing. \u003cem\u003eMaterials Science and Engineering\u003c/em\u003e, 138 (1), 12-14.\u003c/li\u003e\n \u003cli\u003eDubey, A., Sagar, A., Malkani, P., Choudhary, M. K., \u0026amp; Ramnath, S. S. (2020). A comprehensive review on greenhouse drying technology. Journal of Agriculture and Ecology Research International, 21(1), 10-20. https://energypedia.info/wiki/Solar_Drying retrieved dated on 24.07.2024\u003c/li\u003e\n \u003cli\u003eMohammed, S., Edna, M., \u0026amp; Siraj, K. (2020). The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples. \u003cem\u003eHeliyon\u003c/em\u003e,\u0026nbsp;6(6), 04163.\u003c/li\u003e\n \u003cli\u003eSagarika, N., Kapdi, S. S., Sutar, R. F., Patil, G. B., \u0026amp; Akbari, S. H. (2019). Study on drying kinetics of date palm fruits in greenhouse dryer.\u0026nbsp;\u003cem\u003eJournal of Pharmacognosy and Phytochemistry\u003c/em\u003e,\u0026nbsp;8(3), 2074-2079.\u003c/li\u003e\n \u003cli\u003eSardar, N., Akbari, S., Bhatt, H., \u0026amp; Tagalpallewar, G. (2022). Chemical and mineral composition of jamun fruit pulp (Syzygium cumini L.). \u003cem\u003ePharma Innov\u003c/em\u003e,\u0026nbsp;11, 1976-1979.\u003c/li\u003e\n \u003cli\u003eSingh, B., Singh, J. P., Kaur, A., \u0026amp; Singh, N. (2018). Insights into the phenolic compounds present in jambolan (\u003cem\u003eSyzygiumcumini\u003c/em\u003e) along with their health promoting effects. \u003cem\u003eInternational Journal of Food Science and Technology\u003c/em\u003e, 53(11), 2431-2447.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"Anand Agricultural University","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Jamun, pulp, drying time, temperature","lastPublishedDoi":"10.21203/rs.3.rs-4845385/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4845385/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eCompared with mechanical drying methods, natural drying techniques such as solar and greenhouse drying are more cost-effective options for fruit pulp, especially for those that are highly perishable and seasonal. The solar and greenhouse dryers employed for drying jamun pulp at two thicknesses were 2 and 4 mm, maintaining a constant moisture content of jamun pulp at 473.72% (db). The drying behavior for the moisture ratio and drying rate over time were assessed for solar and greenhouse drying during experimentation. The end product of this drying process is powder, which has improved storage stability because of its reduced moisture content. The natural method not only requires less power but also ensures that the desired qualities of the generator are for transportation and further utilization.\u003c/p\u003e","manuscriptTitle":"Behaviour of natural drying methods on jamun pulp thickness","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-08-05 08:19:32","doi":"10.21203/rs.3.rs-4845385/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"f63b146b-51ac-47de-8724-32a124f4f588","owner":[],"postedDate":"August 5th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":35479263,"name":"Agricultural Engineering"}],"tags":[],"updatedAt":"2024-08-05T08:19:32+00:00","versionOfRecord":[],"versionCreatedAt":"2024-08-05 08:19:32","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4845385","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4845385","identity":"rs-4845385","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}