DETERMINING EFFECTIVE PARAMETERS DURING RHUBARB HOT AIR DRYING PROCESS AND THE POSSIBILITY OF POWDER PREPARATION

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TAVAKOLIPOUR H.; SHARIFI A.; SALAMINIA M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:2 (8) Page(s): 59-67

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Title

DETERMINING EFFECTIVE PARAMETERS DURING RHUBARB HOT AIR DRYING PROCESS AND THE POSSIBILITY OF POWDER PREPARATION

Author(s)

TAVAKOLIPOUR H. | SHARIFI A. | SALAMINIA M. | Issue Writer Certificate

Keywords

RHUBARBQ2

CONVECTIVE DRYINGQ2

CONDIMENTQ3

QUALITY INDICESQ2

Abstract

Drying process for seasonal products such as RHUBARB which are available only a few months in a year for consumers is very important, because this process not only prevents the spoilage of these products but also makes this consumption possible throughout the year. In this study, after drying RHUBARB's stems and preparing RHUBARB powder, the QUALITY INDICES including: acidity, moisture content, pH, color intensity, bulk density (loosed and packed), vitamin C and solubility, were measured for samples which had been dried in a cabinet tray drier at 50, 60 and 70oC, and also those dried in the traditional method. Finally sensory evaluations were performed to select the best formulation for preparing CONDIMENT from RHUBARB powder. The results of the study showed that the drying process at 70oC was the optimal condition because it had the least time and maximum rate of drying. For preparing CONDIMENT from RHUBARB powder the formulation that consist of 5 g white pepper, 2/5 g mustard powder and 2/5 g Indian nutmeg powder was selected as the best formulation by the panelists. The comparison of the samples dried under different conditions in terms of QUALITY INDICES revealed that the traditional method was the least suitable.

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APA: Copy

TAVAKOLIPOUR, H., SHARIFI, A., & SALAMINIA, M.. (2011). DETERMINING EFFECTIVE PARAMETERS DURING RHUBARB HOT AIR DRYING PROCESS AND THE POSSIBILITY OF POWDER PREPARATION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(2 (8)), 59-67. SID. https://sid.ir/paper/176591/en

Vancouver: Copy

TAVAKOLIPOUR H., SHARIFI A., SALAMINIA M.. DETERMINING EFFECTIVE PARAMETERS DURING RHUBARB HOT AIR DRYING PROCESS AND THE POSSIBILITY OF POWDER PREPARATION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(2 (8)):59-67. Available from: https://sid.ir/paper/176591/en

IEEE: Copy

H. TAVAKOLIPOUR, A. SHARIFI, and M. SALAMINIA, “DETERMINING EFFECTIVE PARAMETERS DURING RHUBARB HOT AIR DRYING PROCESS AND THE POSSIBILITY OF POWDER PREPARATION,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 2 (8), pp. 59–67, 2011, [Online]. Available: https://sid.ir/paper/176591/en

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