Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6489000 | Food Bioscience | 2017 | 28 Pages |
Abstract
The study describes the influence of precooking on drying kinetics of taro slices and quality of resulted flour. The precooked slices in different medium required lesser drying time as compared to uncooked slices. Precooking time had the significant reduction in drying time of slices to achieve desired final moisture content. Seven thin layer drying models were selected to describe the drying behavior of precooked taro slices. On the basis of highest R2, lowest Ï2 and RMSE value, Logarithmic model was the most appropriate to describe the drying behavior of precooked taro slices. The effective moisture diffusivity of precooked taro slices was found in the range 3.55Ã10â9 to 6.84Ã10â9Â m2/s. The flour from taro slices, cooked in lemon solution had lowest antinutritional factors and better color but comparatively inferior functional properties. By considering overall quality of flour, water cooked slices flour samples was the best.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Vivek Kumar, H.K. Sharma, K. Singh,