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Optimisation of ready-to-cook chayote slices using pilot scale vacuum drying process

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Title Optimisation of ready-to-cook chayote slices using pilot scale vacuum drying process
 
Creator Lalrammawii, H. P.
Said, P. P.
 
Subject Chayote
Optimization
Ready-to-Cook
Rehydration
Vacuum drying
 
Description 666-671
Chayote (Sechium edule) fruits have very high moisture content and very soft skins, thus susceptible to spoilage and
mechanical damage. Furthermore, due to a lack of suitable storage, transport and processing facilities, huge losses are incurred
in terms of quality and quantity. Therefore, the study was conducted to optimise the process parameters of vacuum drying of
chayote slices to produce a good quality dehydrated product. The experiments used slice thicknesses of 1, 3, and 5 mm at
different temperatures (54 to 66°C). From the analysis using full factorial design and Duncan’s multiple range tests, it was
observed that the optimum responses (final moisture content, rehydration ratio, energy consumption, production rate, and total
cost) were obtained during vacuum drying of 1 mm chayote slices at 58°C. The results were at par with the treatment consisting
of vacuum drying of 3 mm chayote slices at 58°C. From experience, slicing the chayote to 1 mm thickness was too difficult;
hence, treatment at 58°C and 3 mm slice thickness may be considered as optimum process condition, which produced dried
product with a moisture content of 3.5% at a production rate of 1.662 g d.p./h and had a rehydration ratio of 5.833.
 
Date 2024-01-04T09:01:01Z
2024-01-04T09:01:01Z
2024-01
 
Type Article
 
Identifier 0976-0512 (Online); 0976-0504 (Print)
http://nopr.niscpr.res.in/handle/123456789/63150
https://doi.org/10.56042/ijnpr.v14i4.5784
 
Language en
 
Relation Int. cl. (2021.01)−A23
 
Publisher NIScPR-CSIR,India
 
Source IJNPR Vol.14(4) [December 2023]