Specific Energy Consumption in Convective-microwave Drying of Ashwagandha (Withania Somnifera) RootsAshok K Senapati1, Rao PS2, Lalit M Bal3* and Suresh Prasad4
- *Corresponding Author:
- Lalit M Bal
Post-Harvest Process and Food Engineering
College of Agriculture
Jawaharlal Nehru Agricultural University
Tikamgarh, Madhya Pradesh- 472001, India
E-mail: [email protected]
Received date: May 04, 2014; Accepted date: August 26, 2014; Published date: September 03, 2014
Citation: Senapati AK, Rao PS, Bal LM, Prasad S (2014) Specific Energy Consumption in Convective-microwave Drying of Ashwagandha (Withania Somnifera) Roots. J Food Process Technol 5:362. doi:10.4172/2157-7110.1000362
Copyright: © 2014 Senapati AK, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Evaluation of specific energy consumption was carried out during convective-microwave and convective drying of Ashwagandha root in a developed laboratory scale microwave dryer. The specific energy consumption in convective drying at 60ºC of air temperature and 1.0 m/s air velocity was estimated as 2.27 ± 0.12) MJ/kg of water evaporated. The increase in air velocity increased the energy consumption. The specific energy consumption at 6 W/g of microwave power level, 60ºC air temperature and 1.0 m/s air velocity was 0.396 ± 0.047) MJ/kg of water evaporated, resulting in about 82% energy saving as compared to convective drying processes. The drying time increased with increase in air velocity in convective - microwave drying process as a reverse trend that was observed in convective drying process of Ashwagandha roots.