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Effect of Pretreatments on Air Drying of Papaya Cubes
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Digvijay Kumar Pandey
Veröffentlicht/Copyright:
4. August 2008
Among various methods of preservation for fruits and vegetables, drying being simple, it is widely practiced from very ancient times. Papaya cubes were treated with Sodium meta bisulphite, Calcium chloride, blanching and their combination as pretreatments before air drying at 50oC and compared with the control sample. The time required for dehydration was comparatively less for the pretreated samples than control samples. The rehydration ratio of samples pretreated with blanching and Sodium meta bisulphite was observed maximum as 2.96.
Keywords: air-drying; Sodium meta bisulphite (SMS); Calcium chloride; blanching; drying time; drying rate; rehydration ratio
Published Online: 2008-8-4
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
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- Rheological Properties of Diluted Pummelo Juice as Affected by Three Different Concentrations
- The Combined Effects of Heat Transfer Coefficient and Thermal Diffusivity on Heating Rates of Solid Materials - A Simple Analysis
- Physical-Mechanical Properties and Chemical Composition of Balangu (Lallemantia royleana (Benth. in Walla.)) Seed
- Improving Nutritional Value of Dried Blueberries (Vaccinium corymbosum L.) Combining Microwave-Vacuum, Hot-Air Drying and Freeze Drying Technologies
- Effect of Pretreatments on Air Drying of Papaya Cubes
- Fermentative Production, Purification and Characterization of Nisin
- Modeling of the Mass Transfer Effect in Biphasic Enzyme Membrane Reactor for Hydrolysis of Olive Oil
- Effect of the NaOH Concentration and Temperature on the Dissolution Mechanisms of ß-Lactoglobulin Gels in Alkali
- Effects of Heat and Pulsed Electric Fields on Bioactive Components and Color of Green Tea Infusions
- Flow Behaviors of High Acyl Gellan Aqueous Solutions as Affected by Temperature, and Calcium and Gellan Concentrations
- Effect of Osmotic Pre-Treatment on the Air-Drying Behavior and Quality of Plum Tomato Pieces
- Shorter Communication
- Effect of High Pressure Shift Freezing Process on Microbial Inactivation in Dairy Model Food System
- Improved Process of Cassava Processing into ``Attiéké'', a Traditional Food Product of Côte D'Ivoire
Schlagwörter für diesen Artikel
air-drying;
Sodium meta bisulphite (SMS);
Calcium chloride;
blanching;
drying time;
drying rate;
rehydration ratio
Artikel in diesem Heft
- Article
- Rheological Properties of Diluted Pummelo Juice as Affected by Three Different Concentrations
- The Combined Effects of Heat Transfer Coefficient and Thermal Diffusivity on Heating Rates of Solid Materials - A Simple Analysis
- Physical-Mechanical Properties and Chemical Composition of Balangu (Lallemantia royleana (Benth. in Walla.)) Seed
- Improving Nutritional Value of Dried Blueberries (Vaccinium corymbosum L.) Combining Microwave-Vacuum, Hot-Air Drying and Freeze Drying Technologies
- Effect of Pretreatments on Air Drying of Papaya Cubes
- Fermentative Production, Purification and Characterization of Nisin
- Modeling of the Mass Transfer Effect in Biphasic Enzyme Membrane Reactor for Hydrolysis of Olive Oil
- Effect of the NaOH Concentration and Temperature on the Dissolution Mechanisms of ß-Lactoglobulin Gels in Alkali
- Effects of Heat and Pulsed Electric Fields on Bioactive Components and Color of Green Tea Infusions
- Flow Behaviors of High Acyl Gellan Aqueous Solutions as Affected by Temperature, and Calcium and Gellan Concentrations
- Effect of Osmotic Pre-Treatment on the Air-Drying Behavior and Quality of Plum Tomato Pieces
- Shorter Communication
- Effect of High Pressure Shift Freezing Process on Microbial Inactivation in Dairy Model Food System
- Improved Process of Cassava Processing into ``Attiéké'', a Traditional Food Product of Côte D'Ivoire
