DRYING OF BER AND STORAGE STUDY OF BER POWDER
| dc.contributor.advisor | Dr. Neeraj Seth | |
| dc.contributor.author | SHARMA AMARKUMAR VASANTBHAI | |
| dc.date.accessioned | 2021-07-12T10:25:31Z | |
| dc.date.available | 2021-07-12T10:25:31Z | |
| dc.description.abstract | The effect of hot water blanching on the enzyme (peroxidase), biochemical properties and physical properties in the ber fruit were studied. The drying experiments of optimized blanching time were carried out at 50, 55, 60, 65 and 70°C temperatures and sun drying. Drying characteristics of ber fruit were evaluated. Mathematical models were tested to fit drying data of ber fruit. The different physical, biochemical and sensory evaluation of different drying temperatures were observed during the experimental work. The storage stability optimized dried ber powder was evaluated at 15 days interval of storage period using laminated aluminum foil pouch and low density polyethylene bag. The effectiveness of hot water blanching process was evaluated by measuring the loss of peroxidase activity was lost after 6, 8 and 10 min. the moisture content, ascorbic acid, total sugar and ber fruit mass changed from 77.82 to 77.83, 77.84 % (wb); 159.3 to 133.3, 114.3 mg/100g; 21.34 to 20.64, 20.39 %; and 15.78 to 15.80, 15.81 g at optimum level of hot water blanching respectively. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810170410 | |
| dc.keywords | Ber fruit, Blanching, Drying characteristics, Storage stability | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.theme | DRYING OF BER AND STORAGE STUDY OF BER POWDER | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | DRYING OF BER AND STORAGE STUDY OF BER POWDER | en_US |
| dc.type | Thesis | en_US |
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