after blanching drying rate of fruits/veg. is being decrease as compare to un-blanched .................can anyone tell me reason why it is so?

after blanching drying rate of fruits/veg. is being decrease as compare to un-blanched .................can anyone tell me reason why it is so?

Views: 164

Comment

You need to be a member of www.foodpathshala.com to add comments!

Join www.foodpathshala.com

Comment by Nirav Dineshbhai Joshi on December 4, 2018 at 11:22am

Thank you Sarvesh Sawant and  harshada gupta

Comment by Sarvesh Sawant on August 24, 2012 at 8:06pm
Hi Nirav,
Blanching is high temperature short time process.during blancing the load of enzyme in fruits and vegetable is decreases,at that time moisture is gain by fruits and vegetable tissue and hence it creat problem during drying and these phenomenon is completely inverse in case of unblanched one.hence drying rate diff. occurred .
Comment by harshada gupta on August 12, 2012 at 6:02pm

its very obvious, when we doing blanching the amount of water with in the fruits/ vegetable increases hence at the time of drying the actual moisture content is also increases that's why the rate of drying decreases. 

Comment by Nirav Dineshbhai Joshi on July 27, 2012 at 9:15am

Thanks bindiya

Comment by Bindiya sharma on July 26, 2012 at 5:43pm

Hi Nirav,

As we know, Blanching is  a  short-time heat-treatment generally applied to fruits and vegetables primarily to inactivate natural enzymes. When used for pretreating of vegetables, it destroys enzymes and loosens tissues which sometimes fixes the natural colour and affords more rapid drying. Shrinkage in blanched tissues which is due to the contraction of biopolymers during blanching is temperature dependent. It opens up plant cells which exude fluids with simultaneous loss of solutes. Blanching affects the distribution of soluble components within the tissues during drying. This also results in the leakage of soluble components to the surrounding environment (water) and loss of these solutes affects the rate of drying.Blanching increased/decrease the rate of drying by 

aiding water loss from the internal regions of the product to its surface during the drying process. This is because of the structural change in the product during blanching, which causes the pore openings of the food material to become enlarged thus increasing the rate at which water is evaporated.

© 2018   Created by Student, Foodpathshala.   Powered by

Badges  |  Report an Issue  |  Terms of Service