Enhancing shelf-life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid.

Backround: The present investigation aimed to enhance the postharvest shelf-life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e.

Development and evaluation of a vacuum impregnation system for enhancement of biochemical properties of food materials.

Vacuum impregnation is a novel methodology for adding various substances to porous foods. This study aimed to develop a cost effective automate system for vacuum impregnation of food materials to enhance their nutritional, functional and sensory properties depending on the functionality of the impregnation solution. The developed vacuum impregnation system includes a vacuum chamber, vacuum pump and an automation setup for creating and maintaining vacuum conditions, feeding impregnated solutions to the samples and releasing vacuum.

Optimization of process parameters of refractance window drying for aonla slices and comparison with other drying techniques.

Backround: Aonla is as a good source of antioxidants due to its high ascorbic acid and polyphenol contents. However, because of its high acidity and astringent taste, aonla is rarely consumed in its fresh form. As the constituents in aonla are heat sensitive, it is essential to find a suitable drying method for preservation.

Enhancing phytochemical parameters in broccoli through vacuum impregnation and their prediction with comparative ANN and RSM models.

Amidst increasing demand for nutritious foods, the quest for effective methods to enhance health-promoting attributes has intensified. Vacuum impregnation (VI) is a promising technique to augment produce properties while minimizing impacts on biochemical attributes. In light of broccoli's growing popularity driven by its nutritional benefits, this study explores the impact of VI using ascorbic acid and calcium chloride as impregnation agents on enhancing its phytochemical properties.

Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes ( L.).

Potatoes inoculated with spp., and , along with healthy (control) samples, were stored at different storage temperatures (4 ± 1 °C, 8 ± 1 °C, 25 ± 1 °C) for three weeks. Volatile organic compounds (VOCs) were mapped using the headspace gas analysis through solid phase micro extraction-gas chromatography-mass spectroscopy every week.

Understanding the variations in dielectric properties of mustard ( L.) and argemone () oil blends at different temperatures.

Mustard oil is the most commonly adulterated edible oil, invariably with argemone oil. This study was aimed to develop a parallel plate capacitive sensor for measurement of dielectric properties of pure mustard oil, pure argemone oil and their blends (25, 50 and 75%) at five levels of varying temperature (10 to 50 °C). The effect of blend ratio and temperature on the selected dielectric properties of oil-capacitance (), dielectric loss tangent (), dielectric constant ( ), dielectric loss factor ( ) and electrical conductivity () were investigated.

Mass transfer dynamics of simultaneous water gain and solid loss during soaking of pigeon pea grains.

Pigeon pea is the most prominently used protein source for human consumption. This is one of the leading pulse utilized in various applications in food processing. Soaking is one of the mandatory unit operation required to convert it from raw to a consumable form.

Effluent free infrared radiation assisted dry-peeling of ginger rhizome: A feasibility and quality attributes.

Infrared radiation (IR)-assisted peeling is one of the effulent free, environtment friendly emerging technique for tender fruit and vegetables. In this study standerdization and optimization of the infrared assisted dry-peeling method was carried out for ginger rhizome. During the investigation, the effects of selected independent parameters like infrared temperature (300-400 °C), heater to product surface spacing (10-30 mm), and treatment time (120-300 s) were studied on the peeling feasibility and quality as dependent variables.