Effect of dehydration on physicochemical properties of Mustard, Mint and Spinach

Journal of Food Processing and Preservation

Volumn 32, Issue 1, 2008, Pages 103-116

  Kaur, Amandeep ^a   Kaur, Devinder ^a   Oberoi, D P S ^a   Gill, B S ^a   Sogi, D S ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA; MENTHA; SPINACIA OLERACEA;

EID: 38849111366     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00168.x     Document Type: Article

References (28)

1. AHMED, J., KAUR, A. SHIVHARE, U. 2002. Color degradation kinetics of spinach, mustard leaves and mixed puree. J. Food Sci. 67 (3 1088 1091.
2. AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th Ed., Assoc. of Official Analytical Chemists, Arlington, VA.
3. BADIFY, G.I.O. ONAYEMI, O. 1987. Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables. Plant Foods Hum. Nutr. 37, 291 298.
4. BAJAJ, M., AGGARWAL, P., MINHAS, K.S. SIDHU, J.S. 1993. Effect of blanching treatments on the quality characteristics of dehydrated fenugreek leaves. J. Food Sci. Technol. 30 (3 196 198.
5. CHAUHAN, S.K. SHARMA, C.R. 1993. Development of instant dehydrated saag. Bev. Food World 20 (4 25 26.
6. COCHRAN, W.G. COX, G.M. 1957. Experimental Designs, John Wiley and Sons, Inc., New York, NY.
7. DEVADAS, R.P., PREMA, K.S. SUBRAMANIAN, G. 1978. Biological availability of β-carotene from fresh and green leafy vegetables in preschool children. Indian J. Nutr. Diet 15, 335.
8. FOWLER, R.T. WYATT, F.A. 1960. The effect of moisture content on the angle of repose of granular solids. Aust. J. Chem. Eng. 1, 5 8.
9. GUPTA, R.G. NATH, N. 1984. Drying of tomatoes. J. Food Sci. Technol. 21 (6 372 376.
10. HARRIS, R.S. KARMAS, E. 1975. Nutritional Evaluation of Food Processing, AVI Publishing Company, Westport, CT.
11. HEATON, J.W. MARAGONI, A.G. 1996. Chlorophyll degradation in processed food and renascent plant tissues. Trends Food Sci. Technol. 7, 8 15.
12. KOWSALYA, S., CHANDRASEKHAR, U. BALASASIREKHA, R. 2001. β-carotene retention in selected green leafy vegetables subjected to dehydration. Indian J. Nutr. Diet 38, 374 383.
13. KUPPUSWAMY, A. RAO, G. 1970. Dehydration of green peas. J. Food Sci. Technol. 11, 60 63.
14. LAKSHMI, B. VIMALA, V. 2000. Nutritive value of dehydrated green leafy vegetables. J. Food Sci. Technol. 37 (5 465 471.
15. LAL, G. 1944. Dehydration of vegetables. Punjab Fruit J. 8 (29 38 41.
16. MADHURA, C.V. MAJUMDAR, T.K. 2001. Processing effect on colour and vitamins of green leafy vegetables. J. Food Sci. Technol. 38 (1 79 81.
17. MANDHYAN, B.L., ABROAL, C.M. TYAGI, H.R. 1988. Dehydration characteristics of winter vegetables. J. Food Sci. Technol. 25, 20 22.
18. MOHSENIN, N.N. 1970. Physical Properties of Plant and Animal Materials, Gorden and Breach Science Publishers, New York, NY.
19. NARAIN, M. KANAWADE, V.L. 1993. Effect of pretreatment and drying air temperature on quality of peas dehydrated in fluidized bed dryer. J. Food Sci. Technol. 30 (2 118 120.
20. NEGI, P.S. ROY, S.K. 2000. Effect of blanching and drying methods on β-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Lebensm.-Wiss. Technol. 33, 295 298.
21. PANDE, V.K., SONUNE, A.V. PHILIP, S.K. 2000. Solar drying of coriander and methi leaves. J. Food Sci. Technol. 6, 592 595.
22. RANGANNA, S. 1986. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata McGraw Hill Publications Company Limited, New Delhi, India.
23. ROCHA, T., LEBERT, A. MARTY-AUDOUIN, C. 1993. Effect of pretreatments and drying conditions on drying rate and color retention of basil. Lebensm.-Wiss. Technol. 26, 456 463.
24. SCHWARTZ, S.J. LORENZO, T.V. 1991. Chlorophyll stability during continuous aseptic processing and storage. J. Food Sci. 56, 1059 1062.
25. SEDAT, C., JAMIR, M., HUSEYIN, O. OZDEN, O. 2004. Physical Properties of Rapeseed, Department of Agricultural Machinery, Faculty of Agriculture, Selcuk University, Konya, Turkey.
26. SPEAK, A.J., SPEAK, S.S. SCHREURS, W.H.P. 1988. Total carotenoid and ß-carotene contents of Thai vegetables and effect of processing. Food Chem. 27, 245 257.
27. TAPADIA, S.B., ARYA, A.B. ROHINI DEVI, P. 1995. Vitamin-C contents of processed vegetables. J. Food Sci. Technol. 32 (6 513 515.
28. WRATTEN, F.T., WILEY, D.P., BAL, S. RAMARAO, V. 1968. Physical and Thermal Properties of Rough Rice. ASAE Paper no. 68-809, American Society of Agricultural Engineers, Saint Joseph, MI.