after blanching drying rate of fruits/veg. is being decrease as compare to un-blanched .................can anyone tell me reason why it is so?
Thank you Sarvesh Sawant and harshada gupta
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.
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.
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