slugEffect of Pulsed Electric Field on Drying Rate and Physical Characteristics of Potato Slices
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2014, Vol 2, Issue 1
Abstract
The present investigation was undertaken to study the impact of PEF on dehydration of potato slices. The potato slices from cv. Kufri Chandramukhi were subjected to 10 min dipping pre treatments in water, 0.25% KMS 2.0% NaCl and 0.50% CaCl2. After dipping, the slices were subjected to 0, 2, 4 and 6 kV levels of PEF for 15 s. Drying rates, rehydration ratio and co-efficient of rehydration were higher in PEF treated samples, maximum being observed for KMS-2 kV PEF pre treatment. It was observed that various chemicals and PEF pre treatments had no effect on the recovery, moisture content and texture of the dehydrated potato slices. The browning was lower in potato slices pre treated with PEF 2 kV, which did not further decrease significantly with increasing levels of PEF.
Authors and Affiliations
Priyanka Kajla, Saleem Siddiqui
Keywords
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- EP ID EP17741
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