Quality of Solar Tunnel Dried Amla Segments
In this study, Amla segments dried in different drying methods like sun drying and solar tunnel drying and with different pre-treatments like 2 per cent Sodium Chloride and 0.1 per cent Potassium metabisulphite solutions. The treated samples significantly showed variations in some quality parameter of amla segments. The samples dried in solar tunnel dryer gave lower moisture content compared with that of sun dried samples. The lowest water activity were found to be in 2 per cent Sodium Chloride pre-treated amla segments dried in solar tunnel drying. Solar drying of pre-treated amla segments in solar tunnel dryer resulted in 20-30 per cent reduction in drying time as compared to open-air sun drying. The highest rehydration ratio was found to be in 0.1 per cent Potassium metabisulphite treated amla samples. The quality of rehydrated amla segments dried in solar tunnel dryer was superior when compared to amla segments dried in open sun drying method. The highest vitamin C retention was found to be 125.68 (mg/100 g) in untreated amla samples dried in solar tunnel dryer. The quality of rehydrated amla segments dried in solar tunnel dryer was superior when compared to amla segments dried in open sun drying method. The problem of interruption by rain and cloudy period was solved. The samples dried in the solar tunnel dryer were completely protected from rain, insectsand contamination by dust and were of good quality dried product.
- AOAC (2005). Official methods of analysis. 18th Edn. Association of Official Analytical Chemists; Arlington, VA, USA.
- Gregory III, J.F. ( 2008).Vitamins.In Damodaran, S., Parkin, K.L., and Fennema, O.R. (Eds.).Food Chemistry. Boca Raton, London, New York: CRC Press.
- Mitra, J., Shrivastava, S.L. and Srinivasarao, P. (2011). Vacuum dehydration kinetics of onion slices. Food & Bioproducts Processing, 89(1) : 1 - 9.
- Mota, C.L., Luciano, C.,Dias, A., Barroca, M.J. and Guine, R.P.F. (2010). Convective drying o fonion: kinetics and nutritional evaluation. Food Bioprod Process, 88 : 115–123.
- Ranganna,S. (2000). Handbook of analysis and quality control for fruits and vegetable products, Tata McGraw Hill Publishing Co. Ltd., New Delhi.
- Reid, D.S. and Fennema, O.R. (2008).Water and ice.In Damodaran, S., Parkin, K.L. and Fennema, O.R. (Eds.).Food Chemistry. Boca Raton, London, New York: CRC Press.
- Sethi,V. (1986). Effect of blanching on drying of amla. Indian Food Packer, 40 (4) : 7–10.
- Sutar, P.P. and Prasad, S. (2011). Modeling mass transfer kinetics and mass diffusivity during osmotic dehydration of blanched carrots.Internat. J. Food Engg., 7(4): 21.
- Verma, R.C. and Gupta, A. (2004). Effect of pre-treatments on quality of solardried aonla. J. Food. Engg., 65 : 397–402.
Abstract Views: 8
PDF Views: 0