Development of a steam blancher for vegetables

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dc.contributor.advisorGarg, M.K.
dc.contributor.authorBhatt, Kailash Chander
dc.date.accessioned2016-11-16T08:57:56Z
dc.date.available2016-11-16T08:57:56Z
dc.date.issued2009
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/85749
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subAgricultural Processing and Food Engineering
dc.subjectIrrigation, Enzymes, Cauliflowers, Sampling, Dryers, Drying, Productivity, Storage, Hydration, Acidityen_US
dc.these.typeM.Tech
dc.titleDevelopment of a steam blancher for vegetablesen_US
dc.typeThesisen_US
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