Record Details

Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/10796/
http://dx.doi.org/10.1111/jfpe.12672
 
Title Infrared based dry blanching and hybrid drying of bitter gourd
slices: Process efficiency evaluation.
 
Creator Sagar, A. Nalawade
Akanksha, Sinha
Umesh Hebbar, H.
 
Subject 02 Drying, Dehydration
23 Vegetables
 
Description In the present study, combination of infrared (IR) based dry blanching and hybrid drying involving
IR-hot air was used for bitter gourd slices. Infrared blanching conditions were standardized based
on the degree of enzyme (peroxidase and polyphenol oxidase) inactivation and product quality.
The performance of IR blanching was compared with microwave (MW), water, and steam blanching.
The performance of hybrid drying was compared to that of hot air (HA) drying. Microwave and
IR blanched slices retained higher amount of ascorbic acid (95% and 93%, respectively) and charantin
(76.8% and 74.8%), as compared to water and steam blanching. Infrared blanching followed by
hybrid drying required �66% lesser time than water blanched-HA dried with higher retention of
charantin (68.4%), ascorbic acid (86.3%), and chlorophyll (42.9%), also consuming 79% less energy
than HA drying. The results showed that IR-based blanching and hybrid drying could be used
effectively to produce dried bitter gourd slices having better quality.
Practical applications
Bitter gourd (Momordica charantia L.) is a good source of ascorbic acid and charantin. This study
explored the potentials of infrared assisted blanching and hybrid drying of bitter gourd slices as an
alternative to wet blanching (water & steam) and hot air drying. The infrared (IR) assisted blanching
and hybrid drying employed in the present study resulted in shorter processing time with higher
nutrient retention and higher energy efficiency than HA drying. The results indicated that IR
assisted blanching and hybrid drying techniques have great industrial potential to reduce processing
time as well as energy, besides producing the better quality product.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/10796/1/J%20Food%20Process%20Eng.%202018%3Be12672.pdf
Sagar, A. Nalawade and Akanksha, Sinha and Umesh Hebbar, H. (2018) Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation. Journal of Food Process Engineering. pp. 1-11.