PMID- 35185181
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230202
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 59
IP  - 2
DP  - 2022 Feb
TI  - Effect of process parameters of microwave-assisted hot air drying on 
      characteristics of fried black gram papad.
PG  - 625-635
LID - 10.1007/s13197-021-05050-3 [doi]
AB  - Papad is a crunchy wafer-like snack food consumed all over India and other Asian 
      countries. Traditionally, sun-drying requires more drying time and reduces less 
      moisture from papad, which absorbs more oil during frying. The current study was 
      carried out using microwave-assisted hot air drying (MAHD) to reduce fried papad 
      oil content. Box-Behnken design (BBD) was selected to perform 17 trials for 
      drying of papad using MAHD along with different power levels (300, 600, and 
      900 W), exposure times (30, 60, and 90 s) and hot air temperatures (40, 50 and 
      60  degrees C). The fried papad characteristics were evaluated in terms of oil content, 
      oil uptake ratio, porosity, expansion and texture using standard procedures. MAHD 
      helped reduce higher than 30% of fried papad oil content compared to the 
      traditional method. Scanning electron microscope (SEM) confirmed that the MAHD 
      papad has fewer pore structures than sun dried-fried papad. Using response 
      surface methodology (RSM), the optimized parameters of MAHD was found to be 653 W 
      power level with an exposure time of 56 s at 43  degrees C of drying temperature, which 
      reduced oil content (7.90 +/- 0.02%), oil uptake ratio (1.50 +/- 0.03), porosity 
      (16.33 +/- 0.29%) and expansion (7.97 +/- 0.02%) of fried papad.
CI  - (c) Association of Food Scientists & Technologists (India) 2021.
FAU - Gaikwad, Pratik S
AU  - Gaikwad PS
AD  - Department of Food Process Engineering, Indian Institute of Food Processing 
      Technology, Ministry of Food Processing Industries, Govt. of India, Pudukkottai 
      Road, Thanjavur, Tamil Nadu 613005 India. GRID: grid.505983.2. ISNI: 0000 0004 
      6003 830X
FAU - Pare, Akash
AU  - Pare A
AUID- ORCID: 0000-0001-7448-7235
AD  - Department of Academics and Human Resource Development, Indian Institute of Food 
      Processing Technology, Ministry of Food Processing Industries, Govt. of India, 
      Pudukkottai Road, Thanjavur, Tamil Nadu 613005 India. GRID: grid.505983.2. ISNI: 
      0000 0004 6003 830X
FAU - Sunil, C K
AU  - Sunil CK
AD  - Department of Food Engineering, Indian Institute of Food Processing Technology, 
      Indian Institute of Food Processing Technology, Ministry of Food Processing 
      Industries, Govt. of India, Pudukkottai Road, Thanjavur, Tamil Nadu 613005 India. 
      GRID: grid.505983.2. ISNI: 0000 0004 6003 830X
LA  - eng
PT  - Journal Article
DEP - 20210325
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC8814218
OTO - NOTNLM
OT  - Box-Behnken design
OT  - Microwave-assisted hot air drying
OT  - Oil content
OT  - Oil uptake ratio
OT  - Porosity
COIS- Conflict of interestAll the authors enlisted declare that there are no conflicts 
      of interest to disclose.
EDAT- 2022/02/22 06:00
MHDA- 2022/02/22 06:01
PMCR- 2023/02/01
CRDT- 2022/02/21 05:59
PHST- 2021/02/02 00:00 [revised]
PHST- 2021/02/23 00:00 [accepted]
PHST- 2022/02/21 05:59 [entrez]
PHST- 2022/02/22 06:00 [pubmed]
PHST- 2022/02/22 06:01 [medline]
PHST- 2023/02/01 00:00 [pmc-release]
AID - 5050 [pii]
AID - 10.1007/s13197-021-05050-3 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2022 Feb;59(2):625-635. doi: 10.1007/s13197-021-05050-3. Epub 
      2021 Mar 25.