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Field Assisted Drying for Improved Product Quality

Sahil, Sharma (2009) Field Assisted Drying for Improved Product Quality. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In the present day scenario food processing is becoming very critical, as this would ensure availability of food products throughout the year even at far flung places. Enzymes like peroxidase, catalase, lipoxygenase and polyphenoloxidase are present in high levels in certain fruits and vegetables and are mainly responsible for their spoilage during storage. Therefore it is essential to inactivate these enzymes before preservation of food. The enzymes get inactivated by exposing the fruits and vegetables to high temperatures. The special heat treatment to inactivate these enzymes is termed as blanching. Conventional methods of blanching using steam and water are cheaper, but result in loss of nutrients and other sensory characteristics of food due to poor uniformity of heating, loss of soluble components including vitamins minerals and sugars. In the work carried out by me, an attempt has been made to study the feasibility of ultrasound waves for enzyme inactivation in vegetables like carrot and potato. Time temperature combination was optimized using peroxidase as an indicator enzyme. Integration of blanching with drying was done on blanched samples of potato. A comparison study between conventional and modern drying methods was carried out. The effect of blanching and drying on moisture content and rehydration characteristics was also studied.
Uncontrolled Keywords: Blanching, Drying, Osmotic, Peroxidase, Ultrasonic
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2009 09:28
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9253

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