Journal of Food Processing & Technology

Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India

Publications

• Research Article   
  Design and Development of Infrared Batch Heating Chamber for Reduction of Moisture Content to Enhance the Storability of Ragi (Eleusine coracana) Flour
  Author(s): Roshan Kumar Sharma* and Dharmendra Khokhar
  
  Finger millet has a three-month shelf life, and also need proper preservation and packaging processes are essential. Infrared radiation treatments with wavelengths ranging from 0.5 to 100 meters are used to eliminate moisture and improve the shelf life of food products. A infrared batch dryer has been designed to decreases the moisture content of sample as it is exposed to high temperatures, but increases as storage time increases. A sample treated at 110? for 2, 3, 4 minutes shows minimum moisture content after 90 days storage, which is good for flour. The IR treatment at 110? for 2 minutes is best for use, followed by S15 and S13, treated at 110? for 3 and 1. The sample treated at 110? for 2,3,4 minutes showed minimum moisture content after 90 days storage, which is good for flour. The IR treatment at 110? for 4 minutes i.e. S16 is best for use followed by S15 and S13, trea.. View more»
  

  DOI: 10.35248/2157-7110.23.14.1070

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