Process Optimization for Diffusion Process and Microwave Drying of Paneer

Hot and cold diffusion of paneer cubes was carried out with sodium chloride and potassium sorbate solution and subsequent microwave drying to extend the shelf-life of paneer. The hot diffusion treatment of paneer cubes at 60°C for 5 min exhibited maximum fat (55.4% on dry matter basis (FDM), which is comparable to control paneer FDM (58.4%). Microwave drying of paneer cubes at 70, 80 and 90% power level had significant effect (p<0.01) on moisture, fat and FDM level. Judges preferred the paneer cubes at microwave drying of 80% power level for 5 min due to no fat loss and no browning. Similarly, cold diffusion of paneer cubes at refrigerated temperature (8 to 10°C) for 6 h and microwave drying at 80% power level for 6 min was liked by most of the judges. Maximum rehydration ratio was achieved in cold (1.03) and hot (1.09) diffused microwave dried paneer cubes at 30°C for 10 min.