Preservation Of Idli Using Blast Chiller: A Study

Author(s)	Mr. Antony Vijayaraj D, Mr. Ezhilan J
Country	India
Abstract	Idli, a traditional South Indian fermented food, is highly perishable due to its high moisture content, neutral pH, and active microbial population. Conventional preservation techniques such as refrigeration and freezing often lead to deterioration in texture and sensory quality. This research investigates the effectiveness of blast chilling as a scientific preservation method to enhance the shelf life and maintain the quality of idli. Blast chilling rapidly reduces the temperature of freshly steamed idlis, minimizing microbial growth, enzymatic activity, and moisture migration. Experimental observations reveal that blast-chilled idlis exhibit significantly lower microbial counts, improved texture, and extended shelf life compared to conventionally refrigerated idlis. The study concludes that blast chilling is a viable and superior preservation technique for idli in commercial and industrial food systems.
Keywords	Idli preservation, Blast chilling, Shelf-life extension, Fermented foods, Food quality, Microbial control.
Published In	Volume 8, Issue 1, January-February 2026
Published On	2026-01-11
DOI	https://doi.org/10.36948/ijfmr.2026.v08i01.66131

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