Development of a steam blancher for vegetables
Loading...
Date
2009
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present investigation was carried out on "Development of steam
blancher for vegetables". Three pressure and time combinations were selected.
Trials were done on each combination with three replications. Pressure of
240 kPa and time 4minutes duration gave zero enzymatic activity. Samples
were dried and further tested for yield and color quality. A steam blancher has
been designed and developed for 10 kg cut cauliflower florets on the basis of
trials.
Fresh Cauliflower is used for hot water (95°C, 5min.) and steam
blanching (240 kPa, 4 min.). Product was cooled immediately by cold water at
ambient temperature after blanching. Test was done for catalase and
peroxidase activity which were founded nil. Then samples were dried in tray
drier at 60°C temperature. The dehydrated samples were subjected to the yield,
solid loss, color sensory, dehydration and rehydration tests. Yield of steam
blanched sample was higher (9.7%) than hot water blanched samples (8.24%).
Color and flavor retention in steam blanching was better. Solids loss (7.6%) in
hot water blanching were found to be higher than steam blanched samples
(5.4%). There was not any significant difference in drying rate by both methods.
Rehydration ratio of steam blanched cauliflower was more. Dehydration ratios
of steam blanched sample were less than hot water blanched. Organoleptic
quality of steam blanched samples was better in both rehydrated and
dehydrated samples. Energy consumption for steam blanching (300.9 kJ/kg
product) is less than hot water blanching.
Description
Keywords
Irrigation, Enzymes, Cauliflowers, Sampling, Dryers, Drying, Productivity, Storage, Hydration, Acidity