To Study the Drying Kinetics of Cauliflower and Evaluation of Functional Properties

Abstract

Cauliflower (Brassica oleracea) is a cool-season crop in the crucifer family. While it is closely related to broccoli and cabbage, cauliflower is more exacting in its environmental requirements than other cole crops. The present investigation having two parts, in the first part studies were carried out to determine the drying kinetics (Moisture content wb% & db%, dehydration ratio, average drying rate, etc.) of cauliflower under cabinet tray drying (50 0C, 60 0C and 70 0C) and greenhouse type solar drying (avg. temp. 46 0C). In the second part of investigation study was carried out to see the functional properties of powder developed from dehydrated cauliflower. Sensory evaluation of the developed cauliflower powder was also done during storage period at interval of 0, 30, 60, 90 and 120 days. From the study, it can be concluded that solar drying took more time to dry the sample than tray dryer. The Moisture content decreased with increase in time and drying temperature. The curves of drying rate were non linear. In some cases minor increment were also seen in drying rate at later stage of drying due to gain of moisture during weighing process. pH & protein of control samples were found high during storage among all tray dried samples. Ash content of blanched + steeped samples was found higher during storage among all tray dried samples except samples dried under 50 °C where control samples was found higher. It is observed that for each samples the rate of water absorption was highest during the initial stages, and decreased gradually as moisture content approaches saturation. During sensory evaluation, overall acceptability of control samples dried under tray dryer @60 °C was find higher and during solar drying blanched samples were find higher during storage.