Color Kinetics of Aonla Shreds with Amalgamated Blanching During Drying

Gupta, R. K.; Kumar, Pradeep; Sharma, Alka; Patil, R. T.

doi:10.1080/10942911003637343

Cited by 32 publications

(16 citation statements)

References 23 publications

(44 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As can be observed, BI indicated first-order kinetics, as also shown by other authors [31][32][33]. BI increased with heating time, showing higher values for higher lactose content.…”

Section: Maillard Reaction Kineticssupporting

confidence: 78%

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Etxabide

Urdanpilleta

Caba

2015

Reactive and Functional Polymers

View full text Add to dashboard Cite

“…As can be observed, BI indicated first-order kinetics, as also shown by other authors [31][32][33]. BI increased with heating time, showing higher values for higher lactose content.…”

Section: Maillard Reaction Kineticssupporting

confidence: 78%

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Etxabide

Urdanpilleta

Caba

2015

Reactive and Functional Polymers

View full text Add to dashboard Cite

“…Similar results has been observed in drying of aonla shreds with Amalgamated blanching. [27] Bulk and Tapped Density…”

Section: Resultsmentioning

confidence: 99%

Physical and Structural Properties of Spray Dried Tamarind (Tamarindus indicaL.) Pulp Extract Powder with Encapsulating Hydrocolloids

Cynthia

Bosco

Bhol

2014

International Journal of Food Properties

View full text Add to dashboard Cite

This work investigated the effect of different carriers on the powder properties during spray drying of tamarind pulp extract. A pilot-scale spray dryer was used for the spray drying process. Maltodextrin 21DE, gum acacia, and a combination of both maltodextrin/gum acacia were used as drying agents. Tamarind pulp extract was spray dried at different conditions with inlet temperatures of 150-180 • C, outlet temperature of 80-110 • C and 11-14 • Brix. Optimization for different carriers was initially done based on the yield of spray dried powder. The three best tamarind pulp extract powders were chosen from three different carriers. Physical and structural parameters were analyzed for the three best powders. The results revealed that the best powder on the basis of physical and structural properties was obtained at the 155 • C inlet temperature, 100 • C outlet temperature, 12 • Brix, and tamarind pulp extract-maltodextrin ratio 70:30.

show abstract

“…The chroma, hue and browning index (BI) was calculated from the Hunter “ L ,” “ a ” and “ b ” values (Gupta et al . ), and used to describe the color change after grinding:

C h r o m a = \sqrt{(a^{2} + b^{2})}

H u e a n g l e = \tan^{- 1} (\frac{b}{a})

B I = [\frac{100 (x - 0.31)}{0.17}]

where

x = [\frac{(a + 1.75)}{(5.645 L + a - 3.012 b)}]

…”

Section: Methodsmentioning

confidence: 99%

Influence of Cryogenic and Ambient Grinding on Grinding Characteristics of Fenugreek Powder: A Comparative Study

Barnwal

Singh

Mohite

et al. 2014

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Grinding characteristics of fenugreek (cv. AM-1) were carried out at cryogenic and ambient conditions. It was observed that it affected average particle size, volume surface mean diameter, mass mean diameter, volume mean diameter, specific surface of mixture, number of particles per gram, energy constantsRittinger and Kick's -and specific energy consumption. Values of average particle size, volume surface mean diameter, mass mean diameter, volume mean diameter, specific surface of mixture, number of particles per gram, Rittinger's constant, Kick's constant and specific energy consumption varied from 0.31 to 0.80, 0.31 to 0.57, 0.27 to 0.77, 0.25 to 0.41 mm; 16,413 to 34,254 mm 2 /g; 5,863 to 111,620 particles per gram, 4.97 to 35.87 kWh/t, 4.76 to 53.59 kWh/t, and 8.37 to 50.17 kWh/t, respectively, in the moisture content range of 5-15% wet basis at ambient and cryogenic grinding. Comparative study had shown that ambient grinding needs more power and specific energy than cryogenic grinding.

show abstract

Color Kinetics of Aonla Shreds with Amalgamated Blanching During Drying

Cited by 32 publications

References 23 publications

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Physical and Structural Properties of Spray Dried Tamarind (Tamarindus indicaL.) Pulp Extract Powder with Encapsulating Hydrocolloids

Influence of Cryogenic and Ambient Grinding on Grinding Characteristics of Fenugreek Powder: A Comparative Study

Contact Info

Product

Resources

About