Impact of processing treatments and packaging material on some properties of stored dehydrated cauliflower

Abstract

Investigations were carried out to see the impact of blanching time, pretreatment and storage and packaging on the physico-chemical properties of solar dehydrated cauliflower. The processing treatments selected for the study were blanching time of 3, 5, 7 and 9 min, potassium metabisulphite (KMS) pretreatment having 0.5%, 1.0% and 1.5% concentration level and storage in high-density polyethylene, laminated aluminium foil and polypropylene. The cauliflowers were further processed and dehydrated in solar dryer before packing it into different packaging materials. Packed dehydrated cauliflower was stored for 6 months at room temperature. The stored cauliflower samples were tested periodically for their moisture content, rehydration ratio, rehydration coefficient, ascorbic acid and browning. Ranking of blanching time, chemical concentration level and packaging materials were statistically analysed by using SAS package. The samples with 9 min blanching time, followed by dipping in 1.0% KMS solution, and packed in laminated aluminium foil showed better results in comparison with other treatments.

Optimization of drying process parameters for cauliflower drying

“…A number of studies for drying of fruits and vegetables have been reported by various authors (Maskan et al 2002;Togrul and Pehlivan 2002;Doymaz 2006;Akpinar 2006;Eren and Kaymak-Ertekin 2007;Mudgal and Pandey 2009;Shalini et al 2009). Rahman et al (2005), Kadam et al (2008), Singh et al (2008), Lidho (2008), Pardeshi et al (2009) have identified that the structure of dried foods depends on the drying methods and conditions such as temperature, relative humidity, air velocity and initial physico-chemical characteristics of the product. Also, the quality of end product in terms of sensory and other physicochemical factors is significantly influenced by drying conditions (Carbonell et al 1986 andSimal et al 2005).…”

Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children

“…Samples stored in LDPE packaging material were found to have significantly higher density compared to samples stored in aluminium foil packaging material. This behavior could be attributed to better barrier properties and lower water vapor transmission rate in case of aluminium foil compared to LDPE [56]. Gas flushing and packaging material had most significant effect (P<0.01) whereas fortificant had no significant effect on hardness of stored extrudates.…”

Effect of Bed Thickness on Cauliflower Drying

“…Pretreatment, subsequent drying and rehydration may induce changes in the structure and composition of plant tissues [3], which affect the organoleptic properties of the peppers upon rehydration. Several studies [2,4,5] reveals that the structure of dried foods depends on the drying methods and conditions such as temperature, relative humidity, air velocity and initial physico-chemical characteristics of the product. The quality of end product in terms of sensory and other physic-chemical factors significantly influenced by drying conditions [6,7].…”

“…There are so many techniques to preserve the produce, but drying method comes out the most convenient and feasible option. A number of studies have been conducted to optimize the drying process parameters of cauliflower and a study [2] indicated that dried cauliflower can be stored up to six months at room temperature with the desired attributes. Dehydrated Cauliflower can be used to enhance the test and nutritional value of various products such as rehydrated vegetable mix, soups, canned products, extruded products etc.…”