Vol. 9, Issue 1 (2021)
Effect of packaging and storage on physico-chemical characters of powder prepared by spray drying of blended juices of cashew apple
Author(s): K Umamaheswara Rao, B Prasanna Kumar, DV Swami, DR Salomi Suneetha, DD Smith and K Uma Krishna
Abstract: Cashew (Anacardium occidentale L.) belongs to family Anacardiaceae is one of the important dry land plantation crop cultivated in India, ranks third in its export value in the international trade for its kernels. The production of cashew apple in India is about 65.36 lakh tones and around 90% of the harvest gets wasted and the remaining 10% of harvested apple is either consumed as fresh or processed industrially. To preserve the juice of this seasonal fruit, spray drying is one of the best method to convert liquid state feed into a dried particulate form and utilized during unseasonal days. The four best treatments of blended juice of cashew apple with other fruit juices were selected and required quantity of powder was prepared from the respective treatments and they were packed in polythene pouches and aluminum pouches and kept for storage as per the treatments. Each pouch was filled with 20 g of powder and sealed immediately with hand sealing machine and kept under ambient condition for storage studies up to 90 days and recorded the physical and chemical parameters at 15 days interval.
The powder with the blended juice treatment combinations of B1 (75% cashew apple juice + 25% pineapple juice at 170 °C inlet temperature with flow rate of 10 ml/min) has recorded the lowest moisture content (12.30%), the lowest bulk density of 0.369 g/cm3, lowest wettability of 14.57 seconds and the highest solubility of 92.12% recorded packed in laminated aluminum pouches at initial day of storage and powder quality was retained upto 90th day of storage with free flowing nature. Whereas, in polythene pouches stickiness of the powder was observed from 30th day of storage. The powder packed in laminated pouches can be used for long term storage upto 90 days of storage under ambient condition.
DOI: 10.22271/chemi.2021.v9.i1r.11396
Pages: 1259-1264 | 378 Views 67 Downloads
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How to cite this article:
K Umamaheswara Rao, B Prasanna Kumar, DV Swami, DR Salomi Suneetha, DD Smith, K Uma Krishna. Effect of packaging and storage on physico-chemical characters of powder prepared by spray drying of blended juices of cashew apple. Int J Chem Stud 2021;9(1):1259-1264. DOI: 10.22271/chemi.2021.v9.i1r.11396
