Effect of atmospheric humidity on drying of papads.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/6490/
JFST-68-81 |
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| Title |
Effect of atmospheric humidity on drying of papads.
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| Creator |
Venkatesh, K. V. L.
Shurpalekar, S. R. |
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| Subject |
02 Drying and Dehydration
30 Spices/Condiments |
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| Description |
Blackgram (Phaseolus mungo) papads were dried in the open under widely varying conditions of RH (38-82%) and at 24-25 degree C and also in a cabinet drier at 64-66% RH and 31 degree C for 6 h. At 38-43% RH, papads were over-dried, warped and brittle within 4 h; drying at 78-82% RH for 6 h resulted in incompletely dried products, susceptible to fungal spoilage. Drying for 6 h at 66-70% RH at 25 degree C in open air gave a pliable product with the desired moisture content of 14.5%. Drying in a cabinet dryer at 64-66% RH and 31 degree C for 5 h also gave a pliable product with optimum moisture content. It is suggested that artificial drying of papads be adopted, maintaining temp. at 25-31 degree C with electric heaters and RH at 64-70% by spraying water in the room.
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| Date |
1981
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6490/1/JFST_Vol.18%282%29_66-67.pdf
Venkatesh, K. V. L. and Shurpalekar, S. R. (1981) Effect of atmospheric humidity on drying of papads. Journal of Food Science and Technology, 18 (2). 66-67, 4 ref.. |
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