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Asian Journal of Dairy and Food Research, volume 33 issue 1 (march 2014) : 18-24

STUDIES ON THE EFFECT OF DRYING METHODS AND PACKAGING ON QUALITY AND SHELF LIFE OF DRIED WILD POMEGRANATE ARILS

M.M. Bhat, N.S. Thakur*, N. Jindal
1Department of Food Science and Technology, Dr Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan-173 230, India
Cite article:- Bhat M.M., Thakur* N.S., Jindal N. (2024). STUDIES ON THE EFFECT OF DRYING METHODS AND PACKAGING ON QUALITY AND SHELF LIFE OF DRIED WILD POMEGRANATE ARILS. Asian Journal of Dairy and Food Research. 33(1): 18-24. doi: 10.5958/j.0976-0563.33.1.005.

ABSTRACT

Wild pomegranate (Punica granatum L) is an important wild fruit of economic importance. Pretreated arils were dried in different drying modes like mechanical cabinet drier (62+2oC), solar cabinet drier (50-55oC) and open sun (18-24oC). Mechanical cabinet drier was found to be most suitable on the basis of faster drying rate, physico-chemical and sensory characteristics. The mechanical cabinet dried arils were packed in aluminum laminate pouch (99.8 gsm), polyethylene pouches (93.9gsm), thermofoam trays (wrapped with polypropylene transparent sheet) each of 100g capacity and stored at ambient (15-25oC) and refrigerated conditions (4-7oC) for a period of six months. Aluminum laminate pouch was found to be most suitable  packaging material.

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