Effect of blanching and KMS treatments on drying parameter of solar and tray dried organically vs conventionally grown Broccoli Chaudhary Preeti*, Verma Ranjana1 Department of Food Science and Technology, College of Horticulture and Forestry, Dr. YS Parmar UH&F, Neri, Hamirpur-177001 (India) 1Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur-176062 (India) *Corresponding Author's Email: preetichoudhary0070@gmail.com
Online published on 28 March, 2024. Abstract This study was carried out to dry organically vs conventionally grown broccoli using sulfuring, blanching and no treatment (control). The treated samples were dried in the mechanical tray drier (at 60°C) and in solar drier until constant weight was achieved. The drying of broccoli revealed that the samples treated with KMS and dried in mechanical drier took minimum time for drying and were low in moisture content. Blanched samples took more drying time and were high in moisture content. Mechanically dried vegetables took less time for drying and had lower moisture content as compared to solar dried samples. The average ascorbic content of KMS treated samples of organic broccoli was maximum i.e. 35.60 mg/100g and that of control and blanched organic broccoli samples was 31.20 and 30.40 mg/100g, respectively. The dehydrated organic and conventionally grown broccoli varied significantly (P&0.05) with each other in terms of rehydration ratio, coefficient of rehydration and bulk density. The finding of the study concluded that dehydration of broccoli can help to minimize their post-harvest losses as broccoli is highly perishable due to high moisture content. Top Keywords Blanching, Broccoli, Dehydrated Organic, Solar Dried, Tray Dried. Top |