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Studies on the Performance of Uc Davis Chimney Drier for Drying Different Fruits

Md. MORSHEDUL ISLAM
Department of Horticulture Bangladesh Agricultural University Mymensingh, Bangladesh

Dr. Md. ABDUR RAHIM
Professor
Department of Horticulture Bangladesh Agricultural University Mymensingh, Bangladesh

Md. HATEM ALI
Department of Seed Science and Technology Bangladesh Agricultural University Mymensingh, Bangladesh

KAWSAR HOSSEN
Assistant Professor
Department of Agriculture Noakhali Science and Technology University Noakhali, Bangladesh

Abstract/ Executive Summary:

An observation on the performance of UC Davis Chimney Drier for a different type of fruit crops through drying was carried out at BAUGPC, Department of Horticulture, Bangladesh Agricultural University, Mymensingh, during January 2016-September 2016. Two banana varieties var. Mehershagar & Amritashagar and pineapple var. Giant Kew fruits were trialed. The collected fruits were washed by running tap water. Peeling off the hard rind of the fruits then were sliced at reasonable thickness i.e. 0.5 cm, 1.0 cm. After that sliced fruits were placed on a tray for drying. Some trays were placed under UC Davis Chimney Drier for study and some trays were placed on open condition as control. Under UC Davis Chimney Drier banana slices of 0.5 cm and 1.0 cm dried within 5 days and 6 days, respectively compared to open conditions of 7 days and 8 days. The temperature within UCD Chimney drier was recorded 47⁰C to 66⁰C and in open condition 26⁰C to 36⁰C respectively. The results revealed that fruits dried under UC Davis Chimney Drier in general, improved the dry matter & reducing sugar content (%) of fruits as compared to control. It was also observed that moisture content (%), titratable acidity and total sugar content increased under UC Davis Chimney Drier. Non-reducing sugar, reducing sugar content, total sugar content, titratable acidity content varied from each other at different treatments.

Keywords: UC Davis Chimney Drier, Variety, Banana, Pineapple

Location: BAUGPC, Department of Horticulture, Bangladesh Agricultural University, Mymensingh

Start Date: 00-01-2016

End Date: 00-09-2016

Program Area: Farm Mechanization

Commodity: Drier, Fruit

Objectives:

The present study was undertaken with the following objectives: to assess the quality of fruits after drying; to measure the moisture level for fruits preserve; to determine the effect of fruits thickness on chimney drying process; to analyze the nutrient content of fruits after drying, and to know the dry matter percentage (%) of dried fruit sample.

Methodology:

Location The experiments were conducted at the BAU Germplasm Centre (BAU-GPC) of the Department of Horticulture & Biochemistry laboratory of Bangladesh Agricultural University, Mymensingh - 2202 during the period from January to September 2016. The experimental area was under the subtropical climate characterized by heavy rainfall during the months from May to July and scanty rainfall during the rest period of the year. Preparation of chimney drier The chimney drier was constructed by a wooden frame. The basic materials needed for the drying section and chimney were; one sheet of 4 mil polyethylene film 10m×3m, a 7m×3m , sheet of black nonwoven fabric plus four 2.5m poles and about 4m of thin wood strips to stabilize the chimney poles. The clear plastic is held above the trays with 6m pieces of wood positioned just above the trays. Placement of chimney drier: Chimney drier was placed on the roof of the germplasm lab dormitory building in the east-west direction for getting optimum light to dry the fruits thorough out the month. Experimental design and treatments The experiment was conducted in a Randomized Complete Block Design (RCBD) with 3 replications. Experiment 1: For banana, M: Drying condition (O1= Open drying, U1= chimney drying), V: variety (V1= Mehershagar; V2= Amritashagar), T: sliced thickness (T1= 1.0 cm, T2= 0.50 cm), Experiment 2: For pineapple, U: drying condition (U1= Open drying, U2= chimney drying ), T: sliced thickness (T1= 1.0 cm, T2= 0.50 cm) Method of drying The experiment was conducted by two drying method. One was the chimney drier method and another one was the direct solar drying method. The sliced samples were placed in a chimney drier and open condition separately.

Parameters Temperature (0C), Time to dry (Days), Thickness (cm), Moisture content (%), Dry matter content (%), Storage time, Total sugar (%), Reducing sugar (%), Non-reducing sugar (%) and Titratable Acidity (%).

Statistical analysis The collected data were analyzed by analysis of variance (ANOVA Table). A statistical computer package MSTATC was used for analyzing the data. The data were transformed whenever necessary following square root transformation.

Source of Information: EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 8 / November 2017

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This experiment was conducted to investigate the performance of UC Davis Chimney Drier for drying different types of fruits. It may be concluded that a thickness of 0.50 cm gave better dry matter content (%) and required fewer days to dry compared to the 1.0 cm thickness of sliced fruits. In the case of the condition, UCD Chimney drier was very helpful to dry in advance than open condition. The color of the dried sample of fruits was more attractive under UCD Chimney drier. Moisture content (%) was very high in open conditions than UCD Chimney drier. Reducing sugar (%) was high in UCD Chimney drier. So it may be recommended that to get a high amount of reducing sugar UCD Chimney drier system may be used to dry. After all, UCD Chimney drier system may be suggested to use in case of early drying or within a short period of time rather than the conventional drying method. Panel test of dried fruits under UCD Chimney drier had higher acceptability compared to open condition. 0.5 cm thickness of banana’s dried slices under UCD Chimney Drier had higher appearance (%) & taste value (%). So it may be recommended that UCD Chimney Drier would be helpful to dry fruit specimens compared to the open condition drying method.

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