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Application of Infrared and Microwave Radiations as Pretreatments to Osmotic Dehydration of Potato

Amita, Jacob and Amogha, V. and Shilpa, Santhosh Iyer and Rohit, Kumar (2010) Application of Infrared and Microwave Radiations as Pretreatments to Osmotic Dehydration of Potato. [Student Project Report]

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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: Among the various dehydration techniques, OSMOTIC DEHYDRATION has received considerable attention due to the low temperature and energy requirements in addition to better retention of the initial nutritional values in the final product. Osmotic dehydration is a process that partially removes water from the material through soaking in a hypertonic solution. Potato samples of constant thickness were used for the experiment. Mass transfer rates during osmotic dehydration depend upon factors such as, temperature, concentration and agitation of the osmotic medium. The first part of the project was carried out to validate the same. Very few work has been carried out on potato in the field of pretreatment with electromagnetic waves such as Infrared and Microwave radiations .The second half of the project dealt with subjecting the samples to electromagnetic waves as a pretreatment method followed by osmotic dehydration. The effect of pretreatment on osmotic diffusion was observed.
Uncontrolled Keywords: Osmotic dehydration; dehydration techniques; Potato samples; microwave pretreatment
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jul 2010 04:53
Last Modified: 02 Apr 2018 10:55
URI: http://ir.cftri.res.in/id/eprint/9581

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