Journal of Food Processing & Technology

Optimization of process parameters of osmotic dehydration of ginger

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Bhagyashree N. Patil, N. T. Borkar and Navin Mandal

Posters: J Food Process Technol

Abstract:

Ginger is used in traditional Indian system as spice crops but it has medicinal properties, like ayurvedic, due to its therapeutic values. The ginger is used in medicines to treat common cold, gastric troubles, headache, constipation, enlarged liver, etc. The fruit, due to its spicy taste, has very limited use. For optimization of osmotic dehydration process of ginger in sugar solution by response surface methodology, the experiments were conducted according to Box and Behnken design. The independent process variables for osmotic dehydration process were osmotic solution concentrations (40-60oBrix sugar), osmotic solution temperature (40-50?C), solution to fruit ratio (1:4 v/w), and process time (30-90 minutes). The osmotic drying process was optimized for maximum water loss, overall acceptability and minimum solute gain. The optimum conditions were 60oBrix concentration, 50?C osmotic solution temperature, and 90 minutes process time for 3 mm thick slices. An analysis of variance (ANOVA) revealed that, among the process variable, concentration and temperature has the most significant effect on water loss, solute gain, and overall acceptability.

Biography :

Bhawna Chugh is pursuing PhD in Food Technology from GB Pant University of Agriculture and Technology, Pantnagar. She is getting ICAR-SRF fellowship during her degree programme. She has published research papers and articles. She has also qualified ARS-NET exam in food science and technology. She got first division throughout her academics.