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Pulsed electric field pretreatment for dehydration of brinjal slices

KrishiKosh

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Title Pulsed electric field pretreatment for dehydration of brinjal slices
 
Creator Yadav, Taruna
 
Contributor Siddiqui, Saleem
 
Subject Pulse electric field(PEF), Standardization, Pretreatments, Dehydration
 
Description The present investigation was under taken to standardize
various pretreatments for dehydration of brinjal fruits. Brinjal slice
or were subjected to different pretreatments viz., 2% NaCl (dipping
for 10 minutes) PEF 2kV-15s, PEF 2kV-30s, PEF 4kV-15s, PEF
4kV-30s, PEF 8kV-15s, PEF 8kV-30s, 2% NaCl PEF 2kV-15s, 2%
NaCl + PEF 2kV-30s, 2% NaCl + PEF 4kV-15s, 2% NaCl + PEF
4kV-30s, 2% NaCl + PEF 8kV-15s, 2% NaCl + PEF 8kV-30s.
Pretreated samples were dehydrated at 600C in a cabinet dryer.
Dehydrated fruits were evaluated for physico-chemical
characteristics, total fungal count and sensory scores. Drying rate
during first two hours was higher in slices given PEF 8kV-30s
pretreatment, however, at later drying periods, it was maximum in
slices pretreated with 2% NaCl + PEF 8kV-30s. Nonenzymatic
browning was minimum in slices given 2% NaCl + PEF 8kV-30s,
followed by 2% NaCl + PEF 4kV-30s. Maximum decrease in
peroxidase enzyme activity was observed in 2% NaCl + PEF
8kV–30s, followed by 2% NaCl pretreatments. Polyphenol oxidase
activity decreased by all the pretreatments, however, no significant
differences were observed amongst various levels of PEF and their
durations. The dehydration and rehydration ratios were maximum
in slices given 2% NaCl + PEF 8kV-30s. Minimum bulk density was
also observed by 2% NaCl + PEF 8kV-30s.
The maximum organoleptic scores were observed for
dehydrated slices pretreated with 2% NaCl + PEF 8kV-30s followed
by 2% NaCl + PEF 4kV-30s on the basis of results obtained, the
pretreatment with 2% NaCl and PEF 8kV-30s proved to be the best
for dehydration of brinjal slices in cabinet drier at 600C.
 
Date 2016-11-29T13:43:57Z
2016-11-29T13:43:57Z
2006
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/88135
 
Language en
 
Format application/pdf
 
Publisher CCSHAU