Optimisation of pre-treatments of solar dehydrated cauliflower

Kadam, Dattatreya M.; Samuel, D. V. K.; Parsad, Rajender

doi:10.1016/j.jfoodeng.2005.07.027

Cited by 12 publications

(7 citation statements)

References 6 publications

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“…The decrease in the ascorbic acid content of dried powder could be attributed to its heatsensitive nature. Similar decline in ascorbic acid content was noticed in other studies with foam-mat-dried mango powder (Kadam et al, 2010), onion (Kadam et al, T1 T2 T3 T4 T5 T6 T 7 T8 T9 T10 T11 T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 T 1 T2 T3 T 4 T5 T6 T7 T8 T9 T10 T11 T12 Percentage decrease in ascorbic acid 2009), cauliflower (Kadam et al, 2005(Kadam et al, , 2006(Kadam et al, , 2008, muskmelon (Fernandez et al, 2007), and potato (Marwaha & Pandey, 2006) following heat treatment. Among the various concentrations of EW, all the concentrations of EW were at par; however in case of TCP, 0.25% showed minimum decline followed by all higher concentrations up to 1% TCP.…”

Section: Resultssupporting

confidence: 83%

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Physicochemical and microbial quality evaluation of foam‐mat‐dried pineapple powder

Kadam

Wilson

Kaur

et al. 2012

Int J of Food Sci Tech

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Summary Present experiments were carried to study the physicochemical and microbial quality of foam‐mat‐dried pineapple powder. Pineapple pulp was foamed using two foaming agents, tricalcium phosphate (TCP) (0%, 0.25%, 0.50%, 0.75%, and 1.0%) and egg white (EW) (0%, 0.50%, 1.0%, 1.50%, and 2.0%). Carboxy methyl cellulose (0.25%) was used as foam stabiliser, and drying was carried out at 65, 75, and 85 °C in tray drier followed by pulverising the dried foam mats in to fine powder. Powdered samples were analysed for various physicochemical quality parameters viz. total sugars, reducing sugars, ascorbic acid, total acid, pH, iron, phosphorus and calcium content, and bacterial and fungal load. Statistical analysis using LSD revealed that sample dried using 1% TCP at 65 °C was the best with 4.60% total sugars, 2.71% reducing sugars, 4.05 mg per 100 g ascorbic acid, 0.35% total acid, 0.29 mg per 100 g Iron, 2.24 mg per 100 g phosphorous, and 6.58 g per 100 g calcium and zero bacterial and fungal growth.

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Section: Resultssupporting

confidence: 83%

“…, 2010), onion (Kadam et al. , 2009 ) , cauliflower (Kadam et al. , 2005, 2006, 2008 ) , muskmelon (Fernandez et al.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and microbial quality evaluation of foam‐mat‐dried pineapple powder

Kadam

Wilson

Kaur

et al. 2012

Int J of Food Sci Tech

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“…, 2010), Onion (Kadam et al. , 2009), cauliflower (Kadam et al. , 2005, 2006, 2008), pulses (Mehta et al.…”

Section: Resultsmentioning

confidence: 99%

Quality of fresh and stored foam mat dried Mandarin powder

Kadam¹,

Raj²,

Patil³

et al. 2011

Int J of Food Sci Tech

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Foam mat drying is a lucrative process of mandarin (kinnow) pulp preservation in the form of powder. Foam mat drying of mandarin pulp experiments were carried out at 65, 75 and 85°C drying air temperatures using carboxy methyl cellulose, milk and egg white as foaming agents at different concentrations levels to get dried mandarin powder. Quality of the reconstituted dried Mandarin pulp-powder was evaluated for 6 month storage studies at an interval of 2 months for total sugars (%), ascorbic acid (mg 100 mL )1 ), total acid (%), pH and microbial load (fungal and bacterial) using standard procedures. It was observed that total sugars, ascorbic acid and total acid were decreased whereas pH was slightly higher than the fresh pulp. There was minor bacterial growth noticed in all the treatments, which is within the permissible limit, furthermore no fungal growth was noticed during storage period.

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“…is one of the most widely used pre-treatment given to the fruits prior to the drying. It inactivates enzymes, changes in tissue structure, reduces drying time and increases drying rate (Severini et al 2003;Kadam et al 2006). Pragati et al (2003) studied effect of drying methods on nutritional composition of dehydrated aonla fruit during storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

et al. 2012

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The effect of hot water blanching treatment on thin layer drying kinetics of aonla shreds was studied at drying air temperatures of 50, 55 and 60°C with the air velocity of 1.2 m/s. The drying time decreased with the increase in air temperature and blanching. The drying process was observed in falling rate. Drying after blanching reduced the vitamin C content of aonla shreds by 69.36% whereas it decreased by 27.78% in unblanched shreds. Eight commonly used mathematical models were evaluated to predict the drying behavior of aonla shreds. The Midilli model described the drying behaviour of unblanched aonla shreds at all temperatures better than other models whereas two-term model described the drying kinetics of blanched aonla shreds satisfactorily. The effective diffusivities of the unblanched and blanched aonla shreds were determined using Fick's law of diffusion. The activation energy was found to be 47.21 kJ/mol for unblanched and 43.98 kJ/mol for blanched aonla shreds.

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Optimisation of pre-treatments of solar dehydrated cauliflower

Cited by 12 publications

References 6 publications

Physicochemical and microbial quality evaluation of foam‐mat‐dried pineapple powder

Physicochemical and microbial quality evaluation of foam‐mat‐dried pineapple powder

Quality of fresh and stored foam mat dried Mandarin powder

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

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