Effect of process parameters and storage length on quality of dried cauliflower during storage

177-184Three different sizes of cauliflower (Brassica oleracea L. var. botrytis) samples were dried at three different temperatures and three air velocities. Dried samples were evaluated for quality attributes, viz. Vitamin C retention, rehydration ratio and non-enzymatic browning. The samples were heat sealed in high density polyethylene bags and stored at room temperature for 4 months. The samples were periodically analyzed for quality attributes on monthly basis. Results indicated that storage length significantly affected Vitamin C retention and rehydration ratio in the samples, whereas browning was not affected at all for the study period. Sensory evaluation resulted in overall acceptability of the all dried samples, except few dried at 65 °C, at the end of the storage. No sensory damage was observed in the samples. The storage period and process parameters were optimized to achieve optimum level of quality attributes. The optimized combination of the parameters was found to be 55 <span style="font-family:Symbol; mso-ascii-font-family:" times="" new="" roman";mso-hansi-font-family:"times="" roman";="" mso-char-type:symbol;mso-symbol-font-family:symbol"="" lang="EN-GB">°C, 60 m/min of drying air velocity, and 5 cm cauliflower size for 4 months storage. The responses for the combination were: Vitamin C retention; 49.03%, and rehydration ratio, 76.13 %, respectively with desirability factor of 0.659.