Journal of Food Processing & Technology

Abstract

Design and Development of Infrared Batch Heating Chamber for Reduction of Moisture Content to Enhance the Storability of Ragi (Eleusine coracana) Flour

Roshan Kumar Sharma* and Dharmendra Khokhar

Finger millet has a three-month shelf life, and also need proper preservation and packaging processes are essential. Infrared radiation treatments with wavelengths ranging from 0.5 to 100 meters are used to eliminate moisture and improve the shelf life of food products. A infrared batch dryer has been designed to decreases the moisture content of sample as it is exposed to high temperatures, but increases as storage time increases. A sample treated at 110? for 2, 3, 4 minutes shows minimum moisture content after 90 days storage, which is good for flour. The IR treatment at 110? for 2 minutes is best for use, followed by S15 and S13, treated at 110? for 3 and 1. The sample treated at 110? for 2,3,4 minutes showed minimum moisture content after 90 days storage, which is good for flour. The IR treatment at 110? for 4 minutes i.e. S16 is best for use followed by S15 and S13, treated at 110? for 3 and 4. The sample treated with 50? for 1 minute and fresh (control) flour sample showed nearly similar effect on physicochemical and nutritional properties of ragi flour as compared to sample treated at 70?, 90? and 110?. The IR treatment at 90? for 2 minutes i.e. S10 is best for use followed by S16 and S14, treated at 110? for 4 and 2. Finally, the IR treatment at 110? for 2 minutes i.e. S14 is best for use.

Published Date: 2023-07-03; Received Date: 2023-04-26