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http://krishi.icar.gov.in/jspui/handle/123456789/14217
Title: | Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer |
Other Titles: | Not Available |
Authors: | Aniesrani Delfiya, D.S. Mohapatra, D. Kotwaliwale, N. Mishra, A.K. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology ICAR-Central Institute of Agricultural Engineering, Nabibagh. |
Published/ Complete Date: | 2017-10-23 |
Project Code: | Not Available |
Keywords: | Not available |
Publisher: | Wiley Periodicals, Inc. |
Citation: | Aniesrani Delfiya, D.S., Debabandya Mohapatra, Nachiket Kotwaliwale and Mishra, A.K. (2018) - Effect of microwave blanching and brine solution pre-treatment on the quality of carrots dried in solar-biomass hybrid dryer. J. Food Process. & Preserv. 42(2): e13510. |
Series/Report no.: | Not Available; |
Abstract/Description: | The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to solution ratio 0–4) prior to drying of carrot slices and shreds in solar‐biomass hybrid dryer on the final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness change, and beta carotene content was studied using two‐factor 3 level factorial design. Pretreatment parameters were optimized using response surface methodology. As the microwave blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene content, with minimum changes in textural firmness, color, and final moisture content. Increase in brine solution to sample ratio impacted the drying rate and beta‐carotene content in the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of 2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds. |
Description: | Not Available |
ISSN: | 1745-4549 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Processing and Preservation |
NAAS Rating: | 7.41 |
Volume No.: | 42(2) |
Page Number: | Not Available |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1111/jfpp.13510 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14217 |
Appears in Collections: | FS-CIFT-Publication |
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