Citation
Sankat Clement K., . and Maharaj Vashti, . The drying behaviour of green dasheen leaves (Colocasia esculenta Linn.) as affected by temperature and blanching treatments. pp. 138-144. ISSN 1505-5337
Abstract
The drying bahaviour and quality of dasheen leaves at air temperatures of 40-70 degree C under forced convection conditions were studied in an attempt to develop a dehydrated product from this leafy vegetable. The effects of various pre-treatments on the drying behaviour of the leaves at 60 degree C were also investigated viz: steam and water blanching and blanching in 0.06 percent magnesium carbonate solution at near boiling prior to immersion in a mixed chemical bath consisting mainly of 20 percent sucrose. Irrespective of drying air temperature and pre-drying treatment drying was characterized by a single falling rate period of drying. Drying rate increased with drying air temperature the drying rate constant K being 0.964 hr (-1) at 40 degree C and 3.094 hr (-1) at 70 degree C. Drying of unblanched dasheen leaves at 40-70 degree C resulted in a colour change from green typical of the fresh vegetable to olive-green with browning. Blanching in water or alkali infusion prior to drying whilst reducing the rate of moisture removal resulted in attractive dehydrated products green with no browning.
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Abstract
The drying bahaviour and quality of dasheen leaves at air temperatures of 40-70 degree C under forced convection conditions were studied in an attempt to develop a dehydrated product from this leafy vegetable. The effects of various pre-treatments on the drying behaviour of the leaves at 60 degree C were also investigated viz: steam and water blanching and blanching in 0.06 percent magnesium carbonate solution at near boiling prior to immersion in a mixed chemical bath consisting mainly of 20 percent sucrose. Irrespective of drying air temperature and pre-drying treatment drying was characterized by a single falling rate period of drying. Drying rate increased with drying air temperature the drying rate constant K being 0.964 hr (-1) at 40 degree C and 3.094 hr (-1) at 70 degree C. Drying of unblanched dasheen leaves at 40-70 degree C resulted in a colour change from green typical of the fresh vegetable to olive-green with browning. Blanching in water or alkali infusion prior to drying whilst reducing the rate of moisture removal resulted in attractive dehydrated products green with no browning.
Additional Metadata
Item Type: | Article |
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Additional Information: | Summary (En) |
AGROVOC Term: | COLOCASIA ESCULENTA |
AGROVOC Term: | DRYING |
AGROVOC Term: | TEMPERATURE |
AGROVOC Term: | BLANCHING |
AGROVOC Term: | MOISTURE CONTENT |
AGROVOC Term: | QUALITY |
AGROVOC Term: | USA |
AGROVOC Term: | CANADA |
AGROVOC Term: | EUROPE |
AGROVOC Term: | TRINIDAD AND TOBAGO |
Depositing User: | Ms. Norfaezah Khomsan |
Last Modified: | 24 Apr 2025 05:52 |
URI: | http://webagris.upm.edu.my/id/eprint/17461 |
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