Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

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• 作者：R. K. Gupta (1)
  Alka Sharma (1)
  Pradeep Kumar (1)
  R. K. Vishwakarma (1)
  R. T. Patil (1)
  
• 关键词：Aonla shreds ; Blanching ; Drying kinetics ; Diffusion ; Activation energy
• 刊名：Journal of Food Science and Technology
• 出版年：2014
• 出版时间：July 2014
• 年：2014
• 卷：51
• 期：7
• 页码：1294-1301
• 全文大小：
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• 作者单位：R. K. Gupta (1)
  Alka Sharma (1)
  Pradeep Kumar (1)
  R. K. Vishwakarma (1)
  R. T. Patil (1)
  
  1. Horticultural Crop Processing Division, Central Institute of Post-Harvest Engineering and Technology (CIPHET), Malout-Hanumangarh Bye-Pass Road, Abohar, 152116, India
  
• ISSN：0975-8402

文摘

The effect of hot water blanching treatment on thin layer drying kinetics of aonla shreds was studied at drying air temperatures of 50, 55 and 60?°C with the air velocity of 1.2?m/s. The drying time decreased with the increase in air temperature and blanching. The drying process was observed in falling rate. Drying after blanching reduced the vitamin C content of aonla shreds by 69.36% whereas it decreased by 27.78% in unblanched shreds. Eight commonly used mathematical models were evaluated to predict the drying behavior of aonla shreds. The Midilli model described the drying behaviour of unblanched aonla shreds at all temperatures better than other models whereas two-term model described the drying kinetics of blanched aonla shreds satisfactorily. The effective diffusivities of the unblanched and blanched aonla shreds were determined using Fick’s law of diffusion. The activation energy was found to be 47.21?kJ/mol for unblanched and 43.98?kJ/mol for blanched aonla shreds.