Vol. 6, Issue 5 (2018)
To study the osmotic dehydration characteristics of pineapple (Ananas comosus) slices
Author(s): Vipul Chaudhary, Vivak Kumar, GR Singh, Jaivir Singh, Neelash Chauhan and Pushpendra Kumar
Abstract: The present study is carried out the effect of pretreatments on osmotic dehydration in 50oBirx and 60oBrix sugar solutions at 45 oC syrup temperature. The osmotic dehydration is a process of partial removal of water from the sample by immersing in the osmotic solution. The osmotic dehydration is a preservation technique to remove the water which is present into the sample. The yield of maximum water loss, mass reduction and solid gain in osmo-convective pineapple slices. The optimum operation condition was found to be temperature of 45 oC of syrup concentration for 60oBrix sugar solution after 180 minutes.
Pages: 1081-1083 | 586 Views 143 Downloads
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How to cite this article:
Vipul Chaudhary, Vivak Kumar, GR Singh, Jaivir Singh, Neelash Chauhan, Pushpendra Kumar. To study the osmotic dehydration characteristics of pineapple (Ananas comosus) slices. Int J Chem Stud 2018;6(5):1081-1083.
