Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Plants, Soils, and Climate

Department name when degree awarded


Committee Chair(s)

D. K. Salunkhe


D. K. Salunkhe


Dehydration is perhaps the oldest method of preserving fruits and vegetables. However, it is still an important method of preservation. During World War II, efforts were geared to investigate the possibilities of such newer dehydrated foods as powdered eggs, tomatoes, and potato granules. Since then many new products are flooding the market every year. The use of dehydrated products has increased primarily because they usually require less space and have longer shelf life, and at the same time they have much more concentrated nutritive value than fresh, canned, or frozen foods. Hence, they can easily be adopted for military rations. Because of their ease of handling and transportation they may serve as a snack and picnic food (10, 22).

Dehydration of fruits and vegetables by deep-fat frying is comparatively a new method. A deep-fat fried product does not only have a longer shelf life but also an additional nutritional ingredient--fat.

For most of the countries of Asia, it seems to the author that the preservation of fruits and vegetables by deep-fat frying is rather appropriate and adequate because it is a simple and cheap method and at the same time the deep-fat fried product such as peas1 is rich in protein and carbohydrate and by addition of fat it can be used as a nutritious food by large masses of vegetarians.

The over-mature peas of size 6 bring substantially less income to the farmers than those of size groups 1-3 or 4 because 1-3 or 4 are usually the choice peas for canning and freezing. However, by deep-fat frying of peas of size 5 and 6, they could be better utilized. This means additional income to farmers who grow peas for the canning industry (26).

The investigations presented in this thesis comprise the evaluation of certain objective methods such as size distribution, shear-press, specific gravity, refractive index, and starch grain character (size, shape, and hylum) in relation to the harvest time and the quality (organoleptic appraisal, color, protein, and fat) of the deep-fat fried peas.



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