Physico chemical Analysis and quality characteristics of Large Scale Processed Coriander Fruits using Infra red energy

Sirisha, Yadlapati (2010) Physico chemical Analysis and quality characteristics of Large Scale Processed Coriander Fruits using Infra red energy. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Processing of spices is important for preservation, quality improvement and value addition. Generally, the spices are subjected to various types of drying/ roasting using various energy sources. Earlier, sun drying has been employed in large scale for many of the spices and the technology development led to the use of mechanical devices for processing using various energy sources. Accordingly the dryers using various energy sources such as radiofrequency, microwave, IR, UV and γ- radiations are being employed for processing of spice/ food materials. It is in this context, the studies have been made for processing coriander fruits using the alternate energy sources. Earlier studies on laboratory scale exploring various processing methods using conventional roasting, microwave, IR were done. Use of these radiations indicated that IR has more advantages to get a better roasted product. Therefore presently it has been proposed to carry out the large scale processing and evaluation of the essential oil for its physico-chemical characteristics along with the determination of their chemical composition. The roasting of coriander fruits was done at different conditions namely conventional (by blowing hot air), roasting using infra red energy, and combo (both IR and conventional). The time required for roasting of fruit is decided based on texture, flavor and aroma of samples collected at a regular time interval of 2 min. The samples collected are checked for their crispness, flavor and taste. Based on these, conditions for bulk processing were finalized. Combo processing of bulk was done for 10 minutes. The moisture for all samples was estimated using Dean and Stark apparatus.
Uncontrolled Keywords:	spices; drying/ roasting; coriander fruits; processing methods; physico-chemical characteristics;
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jul 2010 06:41
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9495

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