DIFFERENT PRE-TREATMENTS AND STORAGE STABILITY OF DEHYDRATED PINEAPPLE SLICES
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 2
Abstract
The preservation of food is very difficult for sustaining the global food supply but it could be improved through various productions and processing technologies. These technologies are helpful to improve the quality, quantity and public health standards of food products while preserving the environment and fulfilling consumer expectations. Fruits or food drying is one of the simple processes that require much time and higher cost in food processing. To reducing the time of drying and consequently its cost, Pre-treatments are used. In the past years, many authors had studied the use of various pre-treatments to induce structural changes in the fruit tissue as to improve the effective water diffusivity during drying and consequently reduce drying time. After drying, techniques used for packaging of the food are most effective to preserve the food. In this paper we are going to research on the different types of pre-treatment used in the drying of the pineapple with different drying methods and after that proposed a research for the combination of the pre treatment, drying method and packaging technology to preserve the quality and sensory value of the pineapple for long time.
Authors and Affiliations
SANJEEV KUMAR, R. N. SHUKLA
Keywords
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