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http://krishi.icar.gov.in/jspui/handle/123456789/55115
Title: | Enhancing shelf life of minimally processed multiplier onion using silicone membrane |
Other Titles: | Not Available |
Authors: | Ravindra Naik Dawn C P Ambrose Vijayraghavan SJK Annamalai |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Agricultural Engineering McGill University, Canada |
Published/ Complete Date: | 2014-01-01 |
Project Code: | Not Available |
Keywords: | Controlled atmosphere, Low temperature, Modified atmosphere, Shelf- life, Silicone membrane, Multiplier onion |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | The aim of storage of minimal processed product is to increase the shelf life and thereby extend the period of availability of minimally processed produce. The silicone membrane makes use of the ability of polymer to permit selective passage of gases at different rates according to their physical and chemical properties. Here, the product stored maintains its own atmosphere by the combined effects of respiration process of the commodity and the diffusion rate through the membrane. A study was under taken to enhance the shelf life of minimally processed multiplier onion with silicone membrane. The respiration activity was recorded at a temperature of 30±2 °C (RH0 60 %) and 5±1 °C (RH090 %). The respiration was found to be 23.4, 15.6, 10 mg CO2kg−1 h−1 at 5±1 °C and 140, 110, 60 mg CO2kg−1 h−1 at 30±2° for the peeled, sliced and diced multiplier onion, respectively. The respiration rate for the fresh multiplier onion was recorded to be 5, 10 mg CO2kg−1 h−1 at 5±1 °C and 30±1 ° C, respectively. Based on the shelf life studies and on the sensory evaluation, it was found that only the peeled multiplier onion could be stored. The sliced and diced multiplier onion did not have the required shelf life. The shelf life of the multiplier onion in the peel form could be increased from 4–5 days to 14 days by using the combined effect of silicone membrane (6 cm2/kg) and low temperature (5±1 °C). |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | ICAR |
Language: | English |
Name of Journal: | Not Available |
Journal Type: | Journal of Food Science and Technology |
NAAS Rating: | 7.95 |
Volume No.: | 51(12) |
Page Number: | 3963–3969 |
Name of the Division/Regional Station: | ICAR CIAE Bhopal |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/55115 |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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Ravindra Naik _Article_AFST_Multiplier Onion_storage.pdf | 493.86 kB | Adobe PDF | View/Open |
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