STUDY OF DEHYDRATION CHARACTERISTICS OF GARLIC

Article Id: ARCC2666 | Page : 238 - 240
Citation :- STUDY OF DEHYDRATION CHARACTERISTICS OF GARLIC.Asian Journal Of Dairy and Food Research.2008.(27):238 - 240
Neha Bisnoi, Punam Kumari* and Y. K. Yadav
Address : Department of Agricultural Processing and Energy, CCS Haryana Agricultural University, Hisar-125 004, India

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

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