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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(2): 1820-1828
DOI: https://doi.org/10.20546/ijcmas.2020.902.208


Optimization of process Parameter for the Production of Dehydrated Garlic Slices by using Freeze-Thaw Convective Drying Technique
M. H. Gajabe*, S. U. Khodke, P. G. More and Nilza Othezes
Department of Agricultural Process Engineering, CAET, VNMKV, Parbhani – 431 402 (M.S.), India
*Corresponding author
Abstract:

Freeze-thaw convection drying is an innovative technique that could dramatically reduce processing times for many foods. Optimization of the process for the production of dehydrated garlic slices by using freeze-thaw convective drying technique was performed by using Box-Behnken Design. The effect of freezing temperature (-5, -15 and -25ºC), thawing temperature (1, 15 and 30ºC) and drying air temperature (50º, 60º and 70ºC) was investigated on quality attributes of freeze thaw dehydrated garlic slices, in terms of colour (L-value), hardness (HD), rehydration ratio (RR) and shrinkage ratio. An analysis of variance (ANOVA) revealed the process variables, viz: freezing temperature, thawing temperature and drying temperature had a significantly positive impact on quality attributes of freeze thaw dehydrated garlic slices. The optimum product qualities of freeze-thaw dehydrated garlic slices in terms of colour (L-value 59.55), hardness (2395 g), maximum rehydration ratio (2.854 %) and minimum shrinkage ratio(0.455%) obtained by computer generated response surfaces and contour plot interpretation were: -25°C freezing temperature, 5°C of thawing temperature and 60°C drying temperature.


Keywords: Dehydrated garlic slices, Freeze-thaw convective drying, Response Surface Methodology
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How to cite this article:

Gajabe. M. H., S. U. Khodke and More. P. G. 2020. Optimization of process Parameter for the Production of Dehydrated Garlic Slices by using Freeze-Thaw Convective Drying Technique.Int.J.Curr.Microbiol.App.Sci. 9(2): 1820-1828. doi: https://doi.org/10.20546/ijcmas.2020.902.208