DEHYDRATION STUDIES OF AONLA (Phyllanthus emblica) USING DIFFERENT DRYERS
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Date
2018-08-21
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University of Agricultural Sciences, Bengaluru
Abstract
Aonla is known for its medicinal and therapeutic properties from ancient time in
India. However Aonla fruit is highly perishable and has a short shelf life of 5–6 days as
fruit is sensitive to bruises, browning and various post-harvest diseases. Appropriate
processing and storage methods can cut down the post harvest losses up to 30% and make
the fruit available for longer period. Hence a study has been taken to increase the shelflife
of aonla using various drying techniques and packaging materials. Physical properties
like size, shape, texture, colour, density, volume, surface area, spherecity, co – efficient
of friction and angle of repose and biochemical properties like moisture content, protein,
ash, crude fat, crude fiber, total sugar, carbohydrate, antioxidants and vitamin C were
determined for fresh aonla. Aonla slices and shreds after initial pretreatment in 0.1%
KMS for 3 minutes were dehydrated in tray dryer, solar dryer, biomass dryer and solar
cum biomass dryer. For production of aonla slices and shreds was, tray drying at drying
temperature of 50 ℃ was found to be best. Dehydrated aonla slices and shreds were
stored in three different packaging materials namely, LDPE, PP and PET jar, at ambient
conditions for 90 days. Samples were analyzed periodically (at 30 days interval) for
quality parameters. Among three packaging materials LDPE was found to be best for
dehydrated aonla slices and shreds.
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