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Effect of atmospheric humidity on drying of papads.

Venkatesh, K. V. L. and Shurpalekar, S. R. (1981) Effect of atmospheric humidity on drying of papads. Journal of Food Science and Technology, 18 (2). 66-67, 4 ref..

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Abstract

Blackgram (Phaseolus mungo) papads were dried in the open under widely varying conditions of RH (38-82%) and at 24-25 degree C and also in a cabinet drier at 64-66% RH and 31 degree C for 6 h. At 38-43% RH, papads were over-dried, warped and brittle within 4 h; drying at 78-82% RH for 6 h resulted in incompletely dried products, susceptible to fungal spoilage. Drying for 6 h at 66-70% RH at 25 degree C in open air gave a pliable product with the desired moisture content of 14.5%. Drying in a cabinet dryer at 64-66% RH and 31 degree C for 5 h also gave a pliable product with optimum moisture content. It is suggested that artificial drying of papads be adopted, maintaining temp. at 25-31 degree C with electric heaters and RH at 64-70% by spraying water in the room.

Item Type: Article
Uncontrolled Keywords: HUMIDITY-; papads, RH & drying of; DRYING-; BAKERY-PRODUCTS
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2010 05:22
Last Modified: 28 Aug 2018 05:30
URI: http://ir.cftri.com/id/eprint/6490

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