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Foke, Virendra
- Modelling of Sorption Isotherms of Blanched and Unblanched Spinach Leaves
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Authors
Affiliations
1 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering,bapatla, A.P., IN
1 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering,bapatla, A.P., IN
Source
International Journal of Processing and Post harvest Technology, Vol 4, No 2 (2013), Pagination: 79-82Abstract
A study was conducted to determine the effect of blanching on moisture adsorption and desorption characteristics of spinach by static gravimetric method. Different saturated salt solutions were prepared to provide constant relative humidity environments. Four spinach samples (Unblanched, Unblanched dried, Blanched and Blanched dried) were kept at 3 temperatures (300C, 400C and 600C) with corresponding five relative humidity levels (10.95 to 92.31%). It was observed that EMC of spinach increased with increase in relative humidity at constant temperature also at constant ERH, EMC decreased with increase in temperature. The adsorption EMC was lower than the desorption EMC for all the samples at all temperature and relative humidity ranges. The blanched dried spinach exhibited lowest EMC than other samples. Sorption data was modeled by using Henderson equation to develop guideline for moisture sorption process. Both constant of equation found to be dependent on temperature. The relation between constant was expressed by a polynomial equation.Keywords
Spinach, Sorption Sothorms, Erh, Emc, Mathematical Modeling
- Temperature Dependant Hydration Kinetics of Blanched and Unblanched Amarnath (Rajgira) Leaves
Abstract Views :231 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Processing and Food Engineering, Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), IN
1 Department of Agricultural Processing and Food Engineering, Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 9, No 2 (2018), Pagination: 44-48Abstract
A study was conducted to determine the effect of blanching on moisture adsorption and desorption characteristics of amaranth leaves by static gravimetric method. Different saturated salt solutions were prepared to provide constant relative humidity environments. Four amaranth leaves samples (Unblanched, Unblanched dried, Blanched and Blanched dried) were kept at 3 temperatures (30°C, 40°C and 60ºC) with corresponding five relative humidity levels (09.76 to 90.28 %). It was observed that EMC of leaves increased with increase in relative humidity at constant temperature also at constant ERH, EMC decreased with increase in temperature. The adsorption EMC was lower than the desorption EMC for all the samples at all temperature and relative humidity ranges. The blanched dried amaranth leaves exhibited lowest EMC than other samples. Sorption data was modeled by using Henderson equation to develop guideline for moisture sorption process. Both constant of equation found to be dependent on temperature. The relation between constant was expressed by a polynomial equation.Keywords
Temperature Dependant, Hydration Kinetics, Blanched, Unblanched Amarnath Leaves.References
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- Studies on Ready to Serve (RTS) Beverage from Dragon Fruit
Abstract Views :238 |
PDF Views:0
Authors
Affiliations
1 Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), IN
1 Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 9, No 2 (2018), Pagination: 55-59Abstract
The present study attempted to develop a RTS beverage using dragon fruit. Preliminary investigations were carried out based on the standards specified for RTS fruit drinks to develop a suitable recipe. RTS beverages were prepared containing four levels of dragon fruit juice (8%, 10%, 12% and 14%), citric acid (0.2%, 0.3%, 0.4% and 0.5%) with 12 per cent sugar and 0.01 per cent potassium Meta bisulphite. Sensory evaluation was conducted using 25 untrained panelists to determine the best juice concentration to develop the RTS. Proportion with 12 per cent dragon fruit juice and 0.4 per cent citric acid was selected as the best level for the development of dragon fruit ready to serve beverage. Storage study for analysis of acidity, TSS, ascorbic acid and pH from 0 to 50 days was investigated for the prepared beverage at a regular interval of ten days. A slight increase in acidity and TSS and decrease in pH and ascorbic acid in samples stored at room temperature was observed.Keywords
Dragon Fruit, RTS, TSS, Acidity, pH, Room Temperature.References
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- Kirti, J., Manoj, K. M., Sakharam, K., Prerna N. K., Bhushan, B., Ajinath, D., Pankaj, K. and Vijay, S.M. (2018). Response surface optimization for development of Dragon fruit based ready to serve drink. J. Appl.& Nat. Sci., 10 (1): 272 – 278.
- Kumar, Vishal, Chandra, Suresh, Yadav, Anuj and Kumar, Shusheel (2013). Qualitative evaluation of mixed fruit based ready to serve (RTS) beverage. Internat. J. Agric. Engg., 6(1): 195-200.
- Ravani, A. and Joshi, D.C. (2011). Standardization of processing parameters for the production of ready-to-serve unripe mango beverage (pana). J. Dairying Foods and Home Sci., 30 (2): 98-99.
- Sharma, Indu, Kaul, RajKumari and Bhat, Anju (2008).Effect of different treatment combinations of guava and papaya on quality and storability of ready-to-serve beverages, J. Res., SKUAST–J.,7 (1).
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- Yadav, Anuj, Singh, Samsher, Jaivir, Chandra, Suresh, Kumar, Vivak and Goyal, S.K. (2012). Studies on development and various properties of banana RTS beverage. Ann. Hort., 5 (2): 179-184.