Vol. 5, Issue 6 (2017)
Effect of power operated and hand pricking method on TSS of aonla candy
Author(s): VM Ingale, Kad VP and MS Jadhav
The present study was carried out to study effect of different pricking method on TSS of whole pricked aonla candy. The TSS indicates the total soluble solids in aonla fruit contributing the main factor in the chemical quality of aonla fruit, it was found to be increasing with the passage of days of syruping for preparation of aonla candy. The pricking of aonla is one of the important unit operation leading to improved TSS. The various processed products such as murabba, preserves etc. needs to increase the sugar uptake and water loss by means of osmosis. Pricking causes sugar to penetrate deep into aonla and the moisture to seep out on account of osmosis. The power operated aonla pricking machine was developed as an alternative to traditional tedious time consuming process of pricking. For single pass, the values of TSS for the treatment S1A1 combination of power operated pricking machine as 70.00 °B were found to be more than the values of TSS for the treatment H1P1 i.e. hand pricking machine as 59.10 °B up to nine days syruping. For double pass the values of TSS for the treatment S1A1 was more than remaining four treatment combination of power operated pricking machine as 70.00 °B were found to be more than the values of TSS for the treatment H1P1 i.e. hand pricking machine as 66.90 per cent up to nine days syruping. The values of TSS were found to be higher at higher RPM and lower angle of inclination for double pass compared to single pass. The TSS values were observed to be higher i.e. 70oB at 80 RPM and 6o angle of inclination as compared to all other treatment combinations.
Pages: 1864-1869 | 1324 Views 6 Downloads
How to cite this article:
VM Ingale, Kad VP, MS Jadhav. Effect of power operated and hand pricking method on TSS of aonla candy. Int J Chem Stud 2017;5(6):1864-1869.