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| Alam, Md. Shafiq; Singh, Amarjit; Chavan, Prasad. |
| Experiments were conducted to assess the effect of aonla shape, pre-treatment and drying air temperature on quality attributes of dried product. The aonla fruit was subjected to mechanical treatment to form three shapes i.e. spherical (whole pricked), cylindrical (15x35mm) and sheet (2 mm thickness) and were exposed to different pre-treatments i.e. untreated (UT), water blanching (WB), steam blanching (SB), blanching and sulphiting (B+S), sugar osmosis and salt osmosis prior to convective drying at temperature of 50, 60 and 70°C. The dried aonla (nearly 10% w.b) were analyzed for different quality attributes such as re-constitutional properties, vitamin C, colour and overall acceptability. The data indicated that re-constitutional properties, colour (L, a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aonla; Convective drying; Pre-treatment; Quality parameters. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3932 |
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| Alam, Md. Shafiq; Gupta, Kalika; Khaira, Harjot; Javed, M.. |
| In order to develop dried carrot pomace of high quality, experiments were conducted in completely randomized design (CRD). The carrot pomace was subjected to various blanching pretreatments i.e. water blanching (WB), steam blanching (SB), citric acid blanching (CB) and potassium metabisulphate (KMS) dipping after blanching (WBS). A control sample (untreated, UT) was kept for comparison. The samples were further dried by various drying methods i.e. convective drying (55°C and 65°C), sun drying and solar drying. The 65°C convective dried samples witnessed minimum drying time with higher fiber, total carotenoids, β-carotene content and minimum change in color parameters. Among the blanching pretreatments, the CB pretreatment showed better efficacy in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carrot pomace; Pretreatments; Blanching; Drying; Physicochemical properties. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2541 |
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| Alam, Md. Shafiq; Ahuja, Geetika; Gupta, Kalika. |
| Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures (350C to 550C) and incubation time (40 to 120 min). The effect of these enzyme treatments on filterability, clarity, turbidity and viscosity of the juice were studied by employing a second order central composite design. The coefficient of determination (R2) values for filterability, clarity, turbidity and viscosity were greater than 0.85. Statistical analysis showed that filterability, clarity, viscosity and turbidity were significantly correlated to enzyme concentration, incubation temperature and incubation time. Enzyme concentration was the most important factor affecting the characteristics of the carrot juice as it exerted a highly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Processing and Food Engineering; Post Harvest Tecnology carrot juice; Enzyme clarification; Response surface methodology. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2804 |
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