Studies on extraction, degradation and utilization of functional components from pomegranate peel (PDF)
(Sprache: Englisch)
Master's Thesis from the year 2019 in the subject Food Technology, Guru Nanak Dev University, language: English, abstract: The present study was focussed to analysed key component present in dried pomegranate peel powder.
The attempt was made to...
The attempt was made to...
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Master's Thesis from the year 2019 in the subject Food Technology, Guru Nanak Dev University, language: English, abstract: The present study was focussed to analysed key component present in dried pomegranate peel powder.
The attempt was made to dehydrate pomegranate peel at different temperatures 40-80°C in a tray drier. The initial moisture content of pomegranate peel was 44% dry basis. The drying behaviour of pomegranate peel showed that moisture content decrease with increase in time periods at all temperatures indicating that the dehydration occurs in falling rate period studied drying characterstics of peel isolated from pomegranate concluded that drying took place in falling rate period.
The results show that % antibiotic activity significantly decreases from 66.9 mg/g CGE, db to 42.4 mg/g CGE, db with increase in temperature from 40°C to 60 °C. On the other hand, anthocyanin content decreases from 102.3 mg/g CGE, db to 83.7 mg/g CGE, db, Total flavonoid content decrease from 21.03 mg/g CGE, db to 10.5 mg/g CGE, db with increase in temp from 40 to 80°C.
The attempt was made to dehydrate pomegranate peel at different temperatures 40-80°C in a tray drier. The initial moisture content of pomegranate peel was 44% dry basis. The drying behaviour of pomegranate peel showed that moisture content decrease with increase in time periods at all temperatures indicating that the dehydration occurs in falling rate period studied drying characterstics of peel isolated from pomegranate concluded that drying took place in falling rate period.
The results show that % antibiotic activity significantly decreases from 66.9 mg/g CGE, db to 42.4 mg/g CGE, db with increase in temperature from 40°C to 60 °C. On the other hand, anthocyanin content decreases from 102.3 mg/g CGE, db to 83.7 mg/g CGE, db, Total flavonoid content decrease from 21.03 mg/g CGE, db to 10.5 mg/g CGE, db with increase in temp from 40 to 80°C.
Bibliographische Angaben
- 2024, 24 Seiten, Englisch
- Verlag: GRIN Verlag
- ISBN-10: 3389000399
- ISBN-13: 9783389000397
- Erscheinungsdatum: 19.03.2024
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Grösse: 0.51 MB
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Englisch
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