Indian Horticulture Journal
  • Year: 2016
  • Volume: 6
  • Issue: 1

Effect of Drying Methods and Pre-treatments on Physical Parameters and Shelf-life of Dehydrated Pole Type French Bean (Phaseolus vulgaris L.)

  • Author:
  • Santosh Chavan, Abbas Hussain, Sharanagouda Hiregoudar1, R V Beladhadi2
  • Total Page Count: 3
  • Page Number: 90 to 92

1Food Processing and Engineering, College of Agriculture, University of Agricultural Sciences, Raichur-580 184, Karnataka, India

2Department of Soil Science, College of Agriculture, University of Agricultural Sciences, Raichur-580 184, Karnataka, India

Department of Horticulture, College of Agriculture, University of Agricultural Sciences, Raichur-580 184, Karnataka, India

*e-mail: santoshchavan4852@gmail.com

Online published on 8 May, 2017.

Abstract

An investigation was conducted to study the effect of different drying methods and pre-treatments for maximum retention of physical parameters and shelf-life of Pole type French bean (Phaseolus vulgaris L.). Results indicated that, tray dryer was found better for dehydration of pole type French bean with the sample pre-treated 1 per cent KMS with blanching has low moisture content, where as higher shelf-life was recorded in sample pre-treated with 1 per cent KMS without blanching and rehydration ratio was higher in 2 per cent KMS with blanching when compared with other drying methods.

Keywords

Phaseolus vulgaris L, Drying methods, Moisture content, Rehydration ratio, Shelf-life