Journal of Food Processing & Technology

Ramesh Chandra

Publications

• Research Article
  Microbial and Sensory Stability of Cauliflower for 180 Days Preserved Through Hurdle Technology
  Author(s): Jyoti Sinha, Ena Gupta, Prashasti Tripathi and Ramesh ChandraJyoti Sinha, Ena Gupta, Prashasti Tripathi and Ramesh Chandra
  
  Fresh cauliflower were preserved by combinations of hurdles i.e. blanching through different treatments-B1-98°C for 30 sec., B2-98°C for 60 sec., B3-99°C for 30 sec., B4-99°C for 60 sec., B5-100°C for 30 sec., B6-100°C for 60 sec., followed by dipping into 0.25% potassium metabisulphite for 10 minutes, among above 6 treatments, successful blanching treatment was selected. Then blanched cauliflower were steeped into different concentrations and combinations of preservatives - P0 (Control sample- fresh without treatment), P1[8% Salt+500 ppm (parts per million) Potassium metabisulphite+100 ppm Sodium benzoate)], P2 (10% Salt+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate), P3(12% Salt+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P4 (8% Salt+ 0.3% Citric acid+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P5 (10% Salt+0.2% Citric.. View More»
  DOI: 10.4172/2157-7110.1000265

  Abstract PDF