National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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