A Comparative Analysis of Cutting Force on Novel Tray Dried Muskmelon (Cucumis Melo) with Oven Dry Method.

Aim: The goal of this study is to evaluate the cutting force and texture of muskmelon samples using the oven and tray drying method. Materials And Methods: Group 1 (N=20) is assigned to Tray drying, while group 2 (N=20) is assigned to oven drying in this experiment. Samples of muskmelon fruits were dried in the tray and oven drier for 5, 6, and 7 hours at 40°C, 50°C, and 60°C with dimensions of 1 cm3, 8 cm³, 27 cm³ respectively. On dried materials, the cutting force (N) was evaluated using the texture analyser. The significant value was obtained at a p<0.05 level using SPSS v. 26 software. Results: When comparing the tray dry method (108 N) to the oven dry method (106 N), the oven dry method had a greater mean value of cutting force, but the tray dryer retained texture and quality. The cutting force measured from the tray and oven dried processes indicated a significant difference with a p=<0.01 (p<0.05) which is statistically significant. The size for each gathering was determined by utilizing past concentrate on outcome in clinical.com by keeping G power as 80%, edge 0.05 and certainty span as 95%. Conclusion: According to the findings, muskmelon dried at 40°C in an oven dryer has greater cutting force than muskmelon dried in a colour dryer, but tray dryer maintains adequate texture, quality, and colour, therefore tray dryer is deemed superior to the oven dryer. [ABSTRACT FROM AUTHOR]