Microwave Convective Drying and Storage of Soy-Fortified Paneer

Abstract

Drying of acid-coagulated protein-rich food products by conventional methods produces insurmountable problems like formation of a moisture-retaining crust, longer drying time, poor rehydration characteristics and oiling off during drying. These problems can be minimized by the use of electromagnetic energy for drying because of its rapid and uniform dissipation. The use of microwaves for drying of soy-fortified paneer (SFP) has been explored in the present study. The effect of microwave convective drying variables such as hot air temperature and microwave power levels on drying rate and diffusivity were analysed. Both the drying rate and diffusivity increased with increase in hot air temperature and microwave power level. A hot air temperature of 53:5°C and microwave power of 111:5W gave good-quality dried SFP cubes of uniform texture and surface, unblemished and with clear color. The dried SFP cubes rehydrated well and had a shelf life of 118 days under accelerated storage conditions (38 ± 2°C, 90% relative humidity).