摘要：Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport
weight. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An
optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time
and cause minimum damage to the product. Dehydration process was carried out for cauliflower after giving different
pre-treatments such as calcium chloride (1.0 % CaCl2), potassium metabisulphite (1.0 % KMS) and sodium chloride
(1.0% NaCl) for a period of 21 days. Untreated samples served as control. Solar drier and cabinet dryer were used for
dehydration. Quality characteristics of cauliflower slices viz. moisture content, ascorbic acid, rehydration ratio and
non-enzymatic browning as affected by dehydration process were studied. Minimum moisture content was shown by
dehydrated cauliflower treated with 1.0% KMS in both drying methods and maximum moisture was found in dehydrated
cauliflower treated with 1.0% CaCl2 due to its hygroscopic nature. Also, minimum value of browning was obtained from
1.0% KMS treated dehydrated cauliflower during the 21 days storage. Among the different drying methods, cabinet
dried samples treated with different pre-treatments showed maximum value of ascorbic acid. Rehydration ratio was
highest in 1.0% KMS treated dehydrated cauliflower samples. Maximum browning was found in control samples during
the course of storage. Minimum browning was found in 1.0% KMS followed by 1.0% CaCl2 and 1.0% NaCl in both
drying methods.
关键词：KMS; CaCl2; NaCl; rehydration ratio; sun drying; cabinet drying
