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Field Assisted Drying for Improving Food Quality

Pronay Kumar, Das (2010) Field Assisted Drying for Improving Food 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: The present work mainly focuses on the dehydration of garlic cloves by conventional as well as field assisted drying techniques and its affect on product quality. The product quality such as colour, volatile oil retention and moisture content were estimated for garlic samples dehydrated by different methods. The focus of study was to compare the efficacy of different hybrid drying techniques with conventional hot air drying. Hybrid techniques involving both combined processing as well as sequential processing are attempted. It was found that the garlic cloves dried by combination drying gave better results in terms of volatile oil retention and colour of the final product when compared with individual drying method. MW drying was found to be best among the individual drying system by electromagnetic radiation in terms of drying time. Combination of Tray and MW dryer gave the best results among all the methods of drying in terms of volatile oil retention and colour of the dehydrated garlic cloves and was found best among the sequential drying methods. In case of simultaneous drying method combined IR and hot air drying was found to be the best. Drying time for the RF dryer was too high which could be due to the presence of a thin layer at the surface of the material which prevented the moisture from migrating to the surface. It was also suspected that the RF waves were reflected by the glossy surface of the garlic cloves. Sequential drying system requires more initial investment being a two unit system while simultaneous drying systems require less initial investment and is able to give better results in terms of process economy and product quality of garlic cloves are almost comparable with sequential drying system. The selection of equipment for the purpose of dehydration should be based on quality parameters of the product, drying time, initial investment and overall process economy.
Uncontrolled Keywords: hybrid drying techniques; conventional hot air drying; dried garlic; dehydration,garlic cloves
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2011 05:34
Last Modified: 24 Jan 2011 05:34
URI: http://ir.cftri.com/id/eprint/9860

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