Optimization of Blanching Treatment for Banana


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Authors

  • Abhijit Khar Division of Post Harvest Technology, IARI, New Delhi
  • Pitam Chandra ICAR, KAB II, Pusa Campus, New Delhi
  • Rajinder Pasrsad IASRI, Library Avenue, Pusa, New Delhi
  • Sanjaya K Dash Department of APFE, CAET, OUAT, Bhubaneswar

Abstract

The study was made to optimize hot water, steam and microwave blanching of banana (Dwarf Cavendish) slices with respect to the total inactivation of peroxidase and polyphenoloxidase for subsequent microwave assisted dehydration. It was found that hot water blanching (97degree C) of 5 min.; steam blanching (live steam) of 4 min.; and microwave blanching (700 W) of 1.5 min. was sufficient to completely inactivate both peroxidase and polyphenoloxidase and thereby ensuring no enzymatic browning in subsequent dehydration process.

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Published

2003-09-05

Issue

Vol. 40 No. 3 (2003)

Section

Research Note

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How to Cite

Khar, A., Chandra, P., Pasrsad, R., & Dash, S. K. (2003). Optimization of Blanching Treatment for Banana. Journal of Agricultural Engineering, 40(3). https://epubs.icar.org.in/index.php/JAE/article/view/14190