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

Autor:	Pitam Chandra, Dattatreya M. Kadam, David Vijay Kumar Samuel, Harman S. Sikarwar
Rok vydání:	2008
Předmět:	Polypropylene Solar dryer Moisture Blanching Polyethylene Ascorbic acid Industrial and Manufacturing Engineering body regions chemistry.chemical_compound chemistry Aluminium foil Browning Food science Food Science
Zdroj:	International Journal of Food Science & Technology. 43:1-14
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.2006.01372.x
Popis:	Summary 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.
Databáze:	OpenAIRE
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