Effect of slice moisture

The main purpose of the study was to investigate the effect of solution on the shelf life and quality of pineapple slices and development of high quality dehydrated pineapple products. Pineapples collected from local market cut into 6, 8, 10 and 12 mm slices. Solution effect was assessed using honey, sugar solution. The osmosis samples were dried in a mechanical drier at 55-60°C temperature till the fruits reached the desired moisture content and product quality.

7p chauchaungayxua8 03-10-2020 7 1   Download

A study was conducted for drying of tomatoes in the developed solar drier at three different air velocities of 2 m/s, 3 m/s, 4 m/s respectively. The samples were given pre-treatment with KMS+CaCl2 and NaCl. Open sun drying was carried out simultaneously on the other side and was taken as control.

8p trinhthamhodang1215 23-09-2020 9 1   Download

The fresh slices were taken as control. The dehydrated slices were fried in refined soya bean oil, package in polyethylene bag and analysed for appearance, texture and oil content of the chips

5p dayhoctainha 10-09-2020 23 1   Download

In this work, studied the effect of different concentrations of osmotic agents i.e. salt solutions (5%, 8%, 11% concentration) and sugar solutions (55oBrix, 60oBrix, 65oBrix concentration) on microwave drying and various physical parameters of carrot slices. Overall analysis of the physical parameters of the dehydrated carrot slices indicated that the sugar solution is superior to that of salt solution. In initial analysis, if fresh carrot slices, the colour was reddish and moisture content was observed very high.

12p kethamoi5 03-06-2020 9 0   Download

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. Potato has high level moisture content, hence it is perishable crop. Blanching is an unit operation prior to freezing, canning, drying in which fruit and vegetables are heated for the purpose of inactivate enzymes; modifying texture; preserving colour, flavour and nutritional value; and removing trapped air. An experiment was conducted to evaluate the effect of pre-treatments on quality of dried potato slices.

11p trinhthamhodang5 16-05-2020 11 0   Download

Fruit and vegetables (F&V) are living tissues and highly perishable products needing optimal post-harvest technologies in order to maintain their storage stability and extend shelf life. The experiment was conducted in the winter months. Dried tomato slices ground to obtain powder. Dried powder was analyzed for its proximate composition that is moisture, crude fat, crude protein, crude fiber, ash, carbohydrates and energy. Nutritional characteristics of the dried powders were analyzed for proximate composition along with fresh fruit on dry weight basis.

12p nguaconbaynhay5 16-05-2020 14 1   Download

Mushroom slices were subjected to different pretreatments (0.1% KMS, 0.2% KMS, 1% CaCl2, 2% CaCl2, 0.5% glycerol, 1% glycerol) for 15 minutes and then dried in cabinet tray dryer at 500C with a purpose to enhance the quality and for improved drying.

9p nguathienthan4 18-04-2020 14 1   Download

This study investigates the effect of various types of pre-treatments in drying behaviour and quality of slices green mangos in convective drying. This experimental study was carried out with a constant air velocity and thickness (3±0.5 X 103 m) of „dasheri” variety of mangoes, having Julian shape in a laboratory scale dryer at 50, 60 and 70˚C drying air temperatures. Five chemical and one moist heat pre-treatment was done prior to drying to analyse the effect on drying behaviour and quality of final product (aamchur). Dried samples were evaluated for sensory and quality attributes.

13p chauchaungayxua3 07-02-2020 28 1   Download

The experiment was conducted to determine the drying rate, moisture content of osmo-dried papaya slice. Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an initial moisture content of 89% (wb) to a final moisture content of 6.92, 4.84, 7.19 and 2.79% (db) of 55 oBrix and the final moisture content were recorded of 65 oBrix that 16.30, 4.12, 9.32 and 9.76% (db) for T1, T2, T3 and T4 samples. The drying temperature is the main factor controlling the rate of drying. It is an important parameter for internal water transfer in the product.

7p cothumenhmong1 08-12-2019 13 0   Download

The study was undertaken to compare the effect of tray and solar drying on the quality attributes of pineapple powder and its storability in different packaging materials. For the study, pineapple slices were first subjected to osmotic dehydration process using sugar syrup of 60 oBrix for 12 hours at room temperature. Powder was prepared after solar (using natural solar cabinet dryer) and tray drying (at 50, 60, 70 and 80 oC) of pineapple slices.

18p nguaconbaynhay1 08-12-2019 17 0   Download