Steam blanching

An experiment was carried out to study the effect of pre drying treatments (steam blanching and organic acids) on production of quality dry flowers in carnation cv. Harvey during the year 2014 at College of Horticulture, Rajendranagar, Hyderabad.

8p nguathienthan8 20-10-2020 7 2   Download

Value added dried pumpkin cubes and slices were prepared using ripe pumpkin (Cucurbita moschata Duch ex Poir). Prior to drying of pumpkin cubes and slices, different pretreatments (blanching, potassium metabisulphite (KMS) treatment, sulphur fumigation) were standardized and among them treatment involving steam blanching for 4 min + 1500 ppm KMS dip for 30 min was observed to be the best, retaining maximum nutritional characteristics and sensory scores.

17p caygaocaolon7 18-09-2020 20 1   Download

Papaya fruit was used for the production of best quality powder by using low cost technology. Various treatments were standardized prior to drying of the shreds of papaya and among these treatment T2 i.e. by steam blanching of shreds for 3 minutes and dipping in 0.2 per cent KMS followed by immediate cooling. The pre-treated shreds were then dried in mechanical dehydrator at 55±2 °C and then converted into powder by grinding in mixer cum grinder.

9p angicungduoc5 12-06-2020 9 1   Download

Pumpkin belongs to cucurbitaceae family grown widely in tropical and sub-tropical countries. Pumpkins are the sources of various functional compounds such as carotenoids, vitamins, minerals, dietary fibres, etc. Therefore, an attempt was made by drying of pumpkin for production of flour and its quality evaluation during storage. Different pre-treatments were applied to pumpkin shreds to standardize the method for preparation of pumpkin flour on the basis of chemical quality.

12p cothumenhmong1 11-12-2019 13 0   Download