STUDY OF DEHYDRATION CHARACTERISTICS OF GARLIC

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

Frequency :

Quarterly (March, June, September & December)

Indexing Services :

Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus

ABSTRACT

The present study was carried out to evaluate the dehydration characteristics of garlic treated by using different methods. The effect of pretreatments viz. control (without any treatment), sample blanched in hot water at a temperature of 80–85°C for a duration of 5 min. and sample treated with 0.5% sodium metabisulphite for a duration of 20 minutes and dehydration methods viz. open sun drying, solar cabinet drying, electric tray drying, microwave oven drying was studied. The results of the study showed that the product quality of blanched sample for 55°C and sodium metabi-sulphite treated sample for 65°C in electric tray dryer was best, as compared to rest of the samples

KEYWORDS

REFERENCES

Ahmed, J. (2001). J. Food Proc. Preservation. 25(1): 15-23.
Brar, P.S. et al. (1994) Haryana J. Horti. Sci., 23(2): 173-176.
Das, S.K. (1991) Indian J. Agric. Engg. 28(1): 33-36.
EBI (2002) Britannica Concise Encyclopedia. Encyclopedia Britannica Inc.: 721.
Hong, G.H. (1999) J. Korean Soc. Hort. Sci. 40(1): 19-22.
Kim, H.K. (1992) J. Korean Agric Chem. Soc. 35: 6-9.
Pezzutti, A. and Crapiste, G.H. (1997) J. Food Engg. 31(1): 113-123.
Sharma, G.P. and Prasad, S. (2001) J. Food Engg. 50(2): 99-105.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

STUDY OF DEHYDRATION CHARACTERISTICS OF GARLIC

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board