• Hitesh Singh Waskale
• Mahesh Ganpat Bhong

Eatable containing high moisture has low shelf life as it gets colonies by micro bacteria. Our ancestors use to dry the fruits and vegetables so it can be preserved for a long time. The methods used by them are still used today but it have certain drawbacks like long drying periods. This experiment deal with forced convective drying of potato chips with air recirculation. Traditional practice involves slicing, boiling and salt bath of potato chips. This experiment includes tradition practice plus hoax that alum pretreated potato chips (β) dry faster than plain potato chips (α) and both chips has significant colour difference between them. 50 grams of potato chips having thickness about 1 mm been dried for 2 hours at velocity of 1 ms-1, 1.5 ms-1 and 2 ms-1 with drying air temperature of 50°C, 60°C and 70°C and air recirculation ratio of 0%, 25%, 50% and 75%. Drying rate of potato chips was seem to be directly proportional to the drying air velocity and temperature but inversely proportional to air recirculation ratio. The drying rate of plain potato chips and alum pretreated potato chips seems to be identical and have standard deviation of 0.005162 % of w.b. per minute. The finest drying rate of 0.5031 % of w.b. and 0.5016 % of w.b. per minute for plain potato chips (α) and alum pretreated potato chips (β) was obtain at air velocity of 2 ms-1 , temperature 70°C and 0% air recirculation. The colour difference (∆Eα-β) between plain and alum pretreated chips was found to be 0.69277 which was negligible.

Air recirculation, Forced convective drying, Potato chips

"Experimental drying rate and colour analysis of plain and alum pretreated potato chips dried in forced convective dryer with air recirculation", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.4, Issue 8, page no.83-87, August-2017, Available :http://www.jetir.org/papers/JETIR1708019.pdf

"Experimental drying rate and colour analysis of plain and alum pretreated potato chips dried in forced convective dryer with air recirculation", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.4, Issue 8, page no. pp83-87, August-2017, Available at : http://www.jetir.org/papers/JETIR1708019.pdf