Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Shukla, R. N.
- Osmotic Drying of Pineapple
Abstract Views :194 |
PDF Views:0
Authors
Affiliations
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 1 (2017), Pagination: 215-221Abstract
Osmotic dehydration in hot air drying of pineapple cubes by using sucrose solution is able to improve the quality like colour, aroma, texture, appearance as well as overall accepabilty. Regression equation is used to predict optimum condition for weight reduction, minimal solid gain, maximum water loss and physical properties of dehydrated pineapple cubes. Potassium metabisulphat is most useful for the browning inhibition. Osmotic and infrared dryings are reduced the water activity, which prevents the microbial growth. The dose of 1 kGy radiation is adversely effective in eliminating the residual microbial load on pineapple cubes, thus ensuring microbial safety of the product sensorial accepted during storage. When calcium is use as a component of osmotic solution in the osmotic dehydration of pineapple cubes. Then the calcium is responsible for increasing the mechanical properties, microbial stability and physico-chemical properties of pineapple slices. By using high density polyethylene film inhibits the moisture content of the products and minimal quality deterioration of dehydrated pineapple slices. HDPE film having high moisture barrier material caused minimal change in moisture content of samples, and hence, minimal quality deterioration of dried pineapple slices. Mostly laminated aluminium (Al) is not affected by the ambient storage temperature and suitable for preserving dehydrated pineapple slices. Alone blanching pre-treatment is not suitable for the drying of pineapple slices due to disintegration of negative impact and cell wall observed on the sensory quality. While Sulphiting pre-treatment protects the ascorbic acid from degradation and improved effective moisture transport. In sensory evaluation of pre-treated dehydrated pineapple slices is highly the acceptable. combination of pre-treatments of: 60 per cent sucrose/2500 ppm SO; 40 per cent sucrose/60°C blanching/2500 ppm SO; 60°C blanching/2500 ppm SO is suitable for production of dried pineapple slices. The application of different antibrowning agents can be used to prolong the shelf-life of fresh-cut pineapples. The predictions of water content and per cent charred pieces by quadratic surface models are validated with an additional drying experiment, and the use of such models to define multicriteria points of optimum. Drying rates and drying time of pineapple slices are affected by the blanching temperature-time combinations. Increasing the blanching temperature time combinations are increased drying times. The logarithmic model sufficiently describes the drying behaviour of blanched pineapple slices. The Fick's diffusion model is suitable for the experimental results which enabled the determination of the effective moisture diffusivity.Keywords
Pretreatments, Drying, Drying Models, Pineapple, Ascorbic Acid, Osmotic Dehydration.References
- Agarry, S.E., Ajani, A.O. and Aremu, M.O. (2013). Thin layer drying kinetics of pineapple: Effect of blanching temperature – time combination. Nigerian J. Basic & Appl. Sci., 21(1): 1-10
- Aguilara Gonzalez, G.A., Ruiz-cruza, S., Cruz-valenzuelaa, R., Rodriguez-felixa, A. and Wangb, C.Y. (2004). Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents lebensm.-Wiss. u.-technol., 37 (2004) : 369–376
- Amarowicz, R. and Chavan, U. D. (2012). Osmotic dehydration process for preservation of fruits and vegetables. J. Food Res., 1 (2) : 202-209.
- Bolin, H.R., Huxsoll, C.C., Jackson, R. and Ng, K.C. (1983). Effect of osmotic agents and concentration on fruit quality. J. Food Sci., 48(1):202–205.
- Botha, G.E., Oliveira, J.C. and Ahrne, L.(2011). Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission. Food & Bioproducts Processing, 90 (2) : 171-179.
- Chiralt, A., Martinez-Navarrete, N.M., Martinez-Monzo, J., Talens, P., Moraga, G., Ayalaa, A. and Fitoa, P. (2001). Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect. J. Food Engg., 49 : 129-135.
- Del Valle, J.M., Cuadros, T.R.M. and Aguilera, J.M. (1998). Glass transition and shrinkage during drying and storage of osmosed apple pieces. Food Res. Internat., 31: 191-204.
- Islam, M.N. and Flink, J.M. (1982).Dehydration of potato II. Osmotic concentration and its effect on air drying behavior. J. Food Technol., 17 : 387–403
- Jackson, T.H. and Mohamed, B.B. (1971). The shambat process: new development arising from the osmotic dehydration of fruits and vegetables. Sudan J. Food Sci. Technol., 3 : 18–22.
- Karim, O.R., Awonorin, S.O. and Sanni, L.O. (2008). Effect of pretreatments on quality attributes of air-dehydrated pineapple. Slices J. Food Technol., 6 (4): 158-165.
- Karunarathna, E.J.C.N. and Rathnayaka, R.M.U.S.K. (2012). Influence of the calcium on microbial stability and texture of osmotic dehydrated pineapple slices. J. Agric. Sci., 7 (1) : 33-42.
- Lenart, A. and Lewicki, P.P. (1988). Osmotic preconcentration of carrot tissue followed by convention drying. J. Food Proc. Engg., 14 : 163–171.
- Lerici, C.R., Pinnavaia, G., Dalla Rosa, M. and Mastrocola, D. (1983). Applicazione dell’ osmosi diretta nella disidratazione della frutta. Industrie Alimentari, 3:184–190
- Masamba, K.G., Mkandawire, M., Chiputula, J. and Nyirenda, K.S. (2013). Evaluation of sensory quality attributes and extent of vitamin C degradation in dried pineapple, mango and banana fruit pieces pre –treated with sodium metabisulphite and lemon juice. Internat. Res. J. Agric. Sci. & Soil Sci., 3(3) : 75-80.
- Panagiotou, N.M., Karathanos, V.T. and Maroulis, Z.B. (1998). Mass transfer modelling of the osmotic dehydration of some fruits. Internat. J. Food Sci. & Technol., 33: 267-284.
- Pokharkar, S., Prasad, S. and Das, H. (1997). A model of osmotic concentration of banana slices. Food Res. Internat., 34 : 230–232
- Ponting, J.D., Watters, G.G., Forrey, R.R., Jackson, R. and Stanley, W.L. (1966). Osmotic dehydration of fruits. Food Technol., 20:125–128.
- Rahman, M.S. and Perera, C. (1999). Osmotic dehydration: a pretreatment for fruit and vegetables to improve quality and process efficiency. Food Technologist, 25: 144-147.
- Raoult-Wack, A.L. (1994). Recent advances in osmotic dehydration. Trends Food Sci Technol., 5 : 255-260.
- Rashmi, H.B., Doreyappa, G.I. and Mukanda, G.K. (2005). Studies on osmo-air dehydration of pineapple fruit. J. Food Sci. Technol., 42(1):64–67
- Saxena, S., Mishra, B.B., Chander, R. and Sharma, A. (2008). Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology. L.W.T. Food Sci. & Technol., 42 (10) : 1681-1687.
- Simal, S., Deya, E., Frau, M. and Rossello, C. (1997). Simple modelling of air drying curves of fresh and osmotically pre-dehydrated apple cubes. J. Food Engg., 33: 139–150.
- Swain Sachidananda, Samuel,D.V.K. and Kar, Abhijit (2013). Effect of packaging materials on quality characteristics of osmotically pretreated microwave assisted dried sweet pepper (Capsicum annum L.). J. Food Process Technol., 4 : 264.
- Talens, P., Martinez-Navarrete, N., Fito, P. and Chiralt, A. (2002). Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Sci. & Emerging Technologies, 3 : 191-199.
- Yadav, Ashok Kumar and Singh, Satya Vir (2014). Osmotic dehydration of fruits and vegetables: a review. J. Food Sci. Technol., 51(9): 1654–1673.
- Evaluation of Qualitative Attributes of Papaya Leather
Abstract Views :210 |
PDF Views:0
Authors
Affiliations
1 B.S. Dr. B.R.A. College of Agricultural Engineering and Technology (C.S.A.U.A.T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
1 B.S. Dr. B.R.A. College of Agricultural Engineering and Technology (C.S.A.U.A.T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 84-89Abstract
India is major producer of papaya after Brazil and Indonesia. Papaya contains the digestive enzyme papain and valuable for aiding digestion. The antioxidant nutrients found in papaya including vitamin-C, vitamin-E and beta carotene. Papaya is easily digestible and prevents constipation. Fruit leather is ready to eat, semi-moist food with soft gel like texture obtained by dehydration of fruit purees into leathery sheets. Study of quality attributes like physio-chemical, sensory and microbiological properties of fruit leather resulted better and acceptable products. Experiments were conducted to investigate the effect of various sweeteners and packaging materials on physico-chemical, microbiological properties and sensory characteristics of fresh as well as stored papaya leather. The citric acid levels of 0.5 per cent, 0.75 per cent and 1.0 per cent were used for sweeteners as sugar, sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery. After preparation of papaya leather, the finished products were packed in two packaging material viz., LDPE and HDPE and stored at room temperature for quality evaluation at 15 days interval upto 90 days. The study revealed that the moisture content increased with citric acid levels in case of all different sweeteners. The values of moisture content were found to have decrease after 15, 30, 45, 60 and 90 days of storage. The data showed that the samples packed in LDPE more decreases as compared to HDPE. The TSS was found to be higher for fresh samples prepared by sugar as sweeteners at all levels of citric acid. TSS of samples packed in HDPE were found to be higher than LDPE at the same level of citric acid. pH of samples after 90 days of storage periods prepared by sugar as a sweeteners were found to be lower than that of sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery at all levels of citric acid. Data obtained for browning index after 15, 30, 45, 60, 75 and 90 days of storage indicated that in case of all samples, the values increased for all different sweeteners. The study revealed that vitamin-C content of fresh papaya leather sample decreased with increase in citric acid levels in case of all sweeteners. In microbiological studies, the yeast and mold count and total plate count were found safe for consumption after 90 days of storage. Samples prepared by sugar as a sweeteners exhibited the highest overall sensory scores 7.64 and 7.60 for samples packed in HDPE and LDPE, respectively after 90 days of storage periods at the level of 0.75 per cent citric acid. It concluded that sugar as sweeteners gave better products after 90 days of storage followed by others at the level of 0.75 per cent citric acid. The HDPE was found suitable packaging material for storage of papaya leather.Keywords
Papaya, Sweetener, Physico-Chemical, Microbiological, Sensory.References
- Ahmad, R. and Chaudhary, A. (1995). Osmotic dehydration of papaya. Indian Food Packer, July-August : 5-9.
- An, J.F. and Paull, R.E. (1990). Storage temperature and ethylene influence on ripening of papaya fruit. J. American Society of Hort. Sci., 115 : 949 - 953.
- Aruna, K. ,Vimela, V. , Dhanalakshmi, K. and Reddy, Vnodini (1995). Physico-chemical changes during storage of papaya fruit. J. Food Sci. & Technol., ( Mysor) 36 (5): 428-433.
- Azeredo, H.M.C., Birto, E.S. , Moneira, G.E.G., Farias, V.L. and Bruno, L.M. (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. Internat. J. Food Sci. & Technol., 41 (6): 635-638.
- Babalola, S.O. , Ashaye, O.A. , Babalola, A.O. and Aina, J.O. (2002). Effect of cold temperature storage on the quality attributes of pawpaw and guava leathers. African J. Biotechnol., 1 (2): 61-63.
- Chan, H.T. , Hibbard, K.L. , Goo, T. and Akamine, E.K. (1979). Sugar composition of papaya during fruit development. Hort. Sci., 14 : 140-141.
- De ariola, M.C., Calzada, J.F., Menehu, J.E., Rolz, C., Gracia, R. and De cabrrera, S. (1980). Papaya. In tropical and subtropical fruits : composition nutritive value, Properties and Uses. westport corn. , 316-340pp.
- Gayathri and Uthira, L. (2008). Preparation and evaluation of protein mango-papaya blended fruit bar. Sept-2008, 156-157.
- Jayalakhsmi, N. and Karthiga, K. (2009). Processing and evaluation of tomato leathers. Beverage and Food World. Feb. 40-42.
- Keya, S. Markan, M. and Markan, A. (2002). Effect of convntretion and drying processes on colour change of grape juice and leather. J. Food Engg., 54 (1): 75-80.
- Kumar, R., Patil, R.T. and Mondel, G. (2010). Development and evaluation of blended papaya leather. Aeta Horticulture. 851 : 565-570.
- Kumar, Santur and Shukla, R.M. (2017). Different pre-treatment and storage stability of dehydrated pineapple slices. Internat. J. Agric. Sci. & Res.,7(2) : 12.
- Kumar, Sarvesh, Kumar, Vishal and Chandra Prakash (2015). Effect of sugar and jaggery on quality characteristics of papaya leather and shelf-life stability at room temperature. South Asian J. Food Technol. Environ., 1(1): 79-85.
- Kumar, S.R., Barkaran, R. and Balaswamy, M. (2003). Medical value of under utilized fruits, Krishanworld, 30 : 51-52.
- Lee, G. and Nsien, F. (2008). Thin layer drying kinetics of strawberry fruit leather. Transaction of the ASABE., 51 (5): 1699-1705.
- Mir, M.A. and Nath, N. (1993). Storage changes in fortified mango bars. J. Food Sci. Technol, 30 : 279-282.
- Prinkajain (2010). Effect of preserved guava and papaya pulp on the quality of mixed fruit leather, Research on Crops. 11 (2): 373-374.
- Renganna, S. (2001). Handbook of analysis and quality control of fruit and vegetable products. Republished by Tata MCG raw Hil PublishingCompany Limited, New Delhi, India.
- Sarvanakumar and G. Manimeglai (2002). Storage stability of 50y milk whey based jack fruit blended RTS beverage. Research Institute, Tamil Nadu Agricultural University, Madurai. Processed Food Industry. pp. 33-34.
- Shiv Kumar P.K., Malathi, D., Nallakurumban, B. and Kalaiselvan, A. (2005). Studies on storage stability of guava bar in different packaging materials. Beverage and FoodWorld. Nov. 80-81pp.
- Singh, Ankit, Singh, Jaivir, Chauhan, Neelesh, Vivek Kumar and Kumar, Dinesh (2015). Effect of different citric acid levels and packaging materials in quality of sugar based papaya leather. South Asian J. Food Technol. Environ., 1(1): 75-78.
- Sreemathi, M., Sankaranaryanan, R. and Balasubramanan, S. (2008).Sapota - papaya bar. Modern Agric. J., 95 (1/6): 170-173.
- Srivastava, R.P. and Kumar, S. (1994). Fruits and vegetables preservation (principles and facts). International Book Distributing Company, Charbagh, Lucknow (U.P.) India.
- Thompson, A.K. and Lee, G.R. (1971). Facturs affection the storage behaviour of papaya fruit. J. Hort. Sci., 46 : 511-516.
- Wenkam, N.S. and Miller, C.D. (1965). Hawaii Agricultural Research Station, Bulletin 135.
- Mass Transfer Kinetics During Osmotic Dehydration of Banana in Different Osmotic Agent
Abstract Views :201 |
PDF Views:0
Authors
Affiliations
1 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad (U.P.), IN
2 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
1 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad (U.P.), IN
2 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 108-122Abstract
In this study, osmotic dehydration of banana was carried out on the basis of the mass transfer kinetics. During osmotic dehydration of banana, three concentration levels (40, 50 and 60%) of osmotic agents such as sucrose, fructose and maltodextrin were used at three different levels of osmotic solution temperature (40, 50 and 60°C). The samples to solution ratio were taken at three levels i.e., 1:4, 1:5 and 1:6 for all the experiments. Full factorial design was employed to determine the number of experiments for osmotic dehydration of banana. Osmotic solutions were prepared by dissolving different levels of sucrose, fructose and maltodextrin in distilled water (w/w). A magnetic stirrer was used to dissolve the content. Fresh osmotic solution was prepared for every run. The surface moisture was removed by using blotting paper. Osmotic dehydration was carried out from 10 to 240 min with varying time intervals to investigate the osmotic kinetics at each experimental condition. All the experiments were replicated thrice. The initial moisture content of banana samples and moisture content of osmosed samples (10, 20, 30, 40, 50, 60, 90, 120, 150, 180, 210 and 240 min) were determined by hot air oven method. The moisture loss and solid gain were computed on the basis of mass balance. The effect of osmotic agents, concentration of osmotic solution, temperature of osmosis, sample to solution ratio and osmotic time on moisture loss and solid gain during osmotic dehydration of banana were studied. Determination of the moisture and solid change in banana samples during osmotic dehydration under different treatments is a function of drying time. In each case, the best fit was selected and the kinetic rate constant and other statistical parameters at each process were determined. The moisture loss and solid gain increased with increasing the sucrose solution concentration at constant sample to solution ratio and temperature of solution. The moisture loss was found to be higher for samples osmosed in maltodextin compared to those osmosed in sucrose and lower than the sample osmosed in fructose at the same concentration, temperature of solution and sample to solution ratio. The solid gain was higher for samples osmosed in fructose compared to those osmosed in maltodextrin and sucrose at the same concentration and temperature of solution with the same sample to solution ratio, because solid uptake is inversely correlated with the molecular size of the osmotic agents. Zero-order and first-order kinetic models were used for the mass transfer kinetics during osmotic dehydration of banana samples in sucrose, fructose and maltodextrin solution. The mass transfer kinetic studies reveal that the data for moisture loss and solid gain were accurately fitted by zero-order kinetic model compared to a first-order kinetic model with high values for the corresponding co-efficients of determination (R2) and low value of ischolar_main mean square error (RSME).Keywords
Banana, Osmotic Dehydration, Osmotic Agent.References
- Azoubel, P. M. and Marr, F. E. X. (2004). Mass transfer kinetics of osmotic dehydration of cherry tomato. J. Food Engg., 61: 291-295.
- Chen, C. R. and Ramaswamy, H. S. (2002). Colour and texture change kinetics in ripening banana, LWT- Food Sci. & Technol., 35 : 415-419.
- Collignan, A. and Raoult-Wack, A.L. (1992). Dewatering through immersion in sugar/salt concentrated solutions at low temperature. An interesting alternative for animal foodstuffs stabilization, In: Drying 1992. Majumdar AS (Ed.). Elsevier Science Publication. pp. 187.
- Corzo, O. and Gomez, E. R. (2004). Optimization of osmotic dehydration of cantaloupe using desired function methodology. J. Food Engg., 64 : 213-219.
- Hawakes, J. and Flink, J. M. (1978). Osmotic concentration of fruit slices prior to freeze dehydration. J. Food Process. & Preserv., 2 : 265-283.
- Karathanos, V. T., Kastaropoulos, A. E. and Saravacos, G. D. (1995). Air drying of osmotically dehydrated fruits. Drying Technol., 13 (5-7) : 1503-1521.
- Kouassi, K. and Roos, H. Y. (2001).Glass transition and water effects on sucrose inversion in non-crystalline carbohydrate food systems. Food Res. Int., 34: 895-901.
- Kowalska, H. and Lenart, A. (2001).Mass exchange during osmotic pre-treatment of vegetables. J. Food Engg., 49(2): 137-140.
- Lenart, A. and Flink, J. M. (1994). Osmotic dehydration of potato. J. Food Technol., 19 : 65-89.
- Lerici, C. R., Pinnavai, G., Rosa, M. D. and Bartoucci, L. (1985). Osmotic dehydration of fruits: Influence of osmotic agents on drying behaviour and product quality. J. Food Sci., 50: 1217-1226.
- Lewicki, P. P. and Lukaszub, A. (2000). Effect of osmotic dewatering on rheological properties of apple subjected to convective drying. J. Food Engg., 45: 119-126.
- Lombard, G. E., Oliveira, J. C., Fito, P. and Andres, A. (2008). Osmotic dehydration of pineapple as pre-treatment for further drying. J. Food Engg., 85: 277-284.
- Maskan, M. (2000). Microwave/air and microwave finish drying of banana. J. Food Engg., 44 : 71–78.
- Mundada, M., Hathan, S.B. and Maske, S. (2010). Mass transfer kinetics during osmotic dehydration of pomegranate arils. J. Food Sci., 76 : 31-39.
- Ponting, J. D., Walters, G. G., Forrey, R. R., Jackson, R. and Stanley, W. L. (1966). Osmotic dehydration of fruits, Food Technol., 20 : 125-128.
- Ranganna, S. (2001). Handbook of analysis and quality control of fruit and vegetable products, 3rd Ed., Tata McGraw-Hill Publ.Co., New Delhi, India.
- Sagar, V. R. (2001). Preparation of onion powder by means of osmotic dehydration and its packaging and storage, J. Food Sci. Technol., 38 (5) : 525-528.
- Telis, V. R. N., Gabas, A.L., Menegalli, F. C. and Telis-Romero, J. (2000). Water sorption thermodynamic properties applied persimmon skin and pulp. Thernochimica Acta., 343 (1-2): 49-56.
- Torreggiani, D. (1993). Osmotic dehydration of fruits and vegetable processing. Food. Res. Int., 26 : 59-68.
- Woodroof, J. G. (1986).History and growth of fruit processing. Woodroof J G, LuhSHiun B (Eds.) (2nd Ed). AVI Publishing Company Inc., Westport, Connecticut, USA. 1-24.
- Indian Horticulture Database (2013) Ministry of Agriculture Government of India, www.nhb.gov.in.