Standardization of drying temperature and time in hot air oven of gerbera var. impireal

Shivayya Mathapati; B. Hemla Naik; Suresh Chougala; U. S. Pujeri; Shivakumar

Volume : IV, Issue : XII, December - 2015

Standardization of drying temperature and time in hot air oven of gerbera var. impireal

Shivayya Mathapati, B. Hemla Naik, Suresh Chougala, U. S. Pujeri, Shivakumar

Abstract :

In the present study efforts were made to Standardization of drying temperature and time in hot air oven of gerbera var. impireal at College of Horticulture, Mudigere, University of Agricultural and Horticultural Sciences, Shimoga during 2013–14. The flowers were embedded in silica gel keeping face up and dried in hot air oven at different temperatures and time duration. Minimum dry weight (1.25 g/flower) and maximum moisture loss (87.20 %) was recorded by the flowers dried at 50º C for 55 hours whereas; the maximum dry weight (1.48 g/flower) was recorded by the flowers dried at 45º C for 55 hours. The minimum shrinkage (9.55 %) was noticed by the flowers dried at 40º C for 55 hours (Table 5), whereas maximum (16.76 %) was noticed by flowers dried at 50º C for 55 hours. Significant difference was observed with respect to sensory evaluation for dried gerbera flowers due different temperature and duration in hot air oven. Among the different levels of temperature and duration the flowers dried at 45º C 45 hours scored the highest sensory points for colour (3.93), shape (4.04), texture (4.01) and overall acceptability (4.12) was significantly superior over other treatments, while the flowers dried at 50 for 55 hours recorded poor values in colour (2.57) shape (2.75), texture (2.65) and overall acceptability (2.86)