Vol. 6, Issue 6 (2018)
Effect of different pre-treatments on dehydration of fig fruits under electric tray dryer
Author(s): Anusree Anand, SL Jagadeesh and Bhuvaneshwari G
Abstract: Fig (Ficus carica L.) is considered as a minor fruit crop in India. Being highly perishable, fig cannot be stored for longer period at ambient condition. Figs after drying can be stored for about 6–8 months. Hence, there is a great scope and need for drying of figs with appropriate pre-treatment to get a product with optimum quality. The present investigation aims at studying the behaviour of figs as influenced by different pre-treatments. Among different pre-treatments, blanching (4 minutes) + 0.2% KMS + steeping in 40oB sugar solution containing 0.5% citric acid for 24 hours was found to be the best on the basis of sensory evaluation.
Pages: 1716-1721 | 694 Views 350 Downloads
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How to cite this article:
Anusree Anand, SL Jagadeesh, Bhuvaneshwari G. Effect of different pre-treatments on dehydration of fig fruits under electric tray dryer. Int J Chem Stud 2018;6(6):1716-1721.
