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Studies on osmo-air dehydration of sapota slices

Sowmya, G. (2009) Studies on osmo-air dehydration of sapota slices. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Fresh Sapota slices were dehydrated by dipping in 40°, 50°, 60° and 70° B sugar solutions for partial osmosis for 6h and overnight. The partially dehydrated Sapota slices were further dried in a cabinet tray drier to obtain final moisture content of 18-20%. During the partial osmosis few parameters such as Water loss, Sugar gain, Weight reduction and ratio of Water loss to Sugar gain were determined to optimize the sugar strength. The osmo-dried products were analyzed for organoleptic evaluation and the best scored products were evaluated for the shelf life by analyzing the physico chemical and organoleptic properties at regular intervals during the three months storage period. Dehydrated Sapota slices were also produced by simple osmotic dehydration for comparison with osmo-air dried product. From the organoleptic and physico-chemical results it was concluded that the osmo air dried slices of 60 o B with a contact period of 6h not only yielded the best product but also reduced the processing time when compared to osmo dried method and can be industrially exploited.
Uncontrolled Keywords: Osmotic dehydration, Osmo-air drying, Physico-chemical, waterloss, solid gain.
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 24 Fruits
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jun 2010 09:57
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9428

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