文章基本信息

标题：EFFECT OF DIFFERENT PRE-TREATMENTS AND DRYING TECHNIQUES ON QUALITY OF CAULIFLOWER
本地全文：下载
作者：Rukhsana Rahman ; Murtaza Gani
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2019
卷号：20
期号：2
页码：1-11
出版社：Valahia University Press
摘要：Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. Dehydration process was carried out for cauliflower after giving different pre-treatments such as calcium chloride (1.0 % CaCl2), potassium metabisulphite (1.0 % KMS) and sodium chloride (1.0% NaCl) for a period of 21 days. Untreated samples served as control. Solar drier and cabinet dryer were used for dehydration. Quality characteristics of cauliflower slices viz. moisture content, ascorbic acid, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Minimum moisture content was shown by dehydrated cauliflower treated with 1.0% KMS in both drying methods and maximum moisture was found in dehydrated cauliflower treated with 1.0% CaCl2 due to its hygroscopic nature. Also, minimum value of browning was obtained from 1.0% KMS treated dehydrated cauliflower during the 21 days storage. Among the different drying methods, cabinet dried samples treated with different pre-treatments showed maximum value of ascorbic acid. Rehydration ratio was highest in 1.0% KMS treated dehydrated cauliflower samples. Maximum browning was found in control samples during the course of storage. Minimum browning was found in 1.0% KMS followed by 1.0% CaCl2 and 1.0% NaCl in both drying methods.
关键词：KMS; CaCl2; NaCl; rehydration ratio; sun drying; cabinet drying