Osmotic-cum-Hot Air Dehydration of Cauliflower, Mushroom and Greenpea

摘要

The osmotic dehydration of cauliflower, mushroom and greenpea was carried out, respectively, in appropriate concentrated solution of sugar-salt, salt and sugar-salt plus MgHCO_3 in water. The reduction in moisture content during osmotic dehydration process in 5 h was 40-60% wb. Further drying of the osmosed product was carried out in a tray dryer maintained at 60℃ to moisture content 6-8% wb. The quality parameters like texture, moisture content, colour, hydration as well as rehydration ratios, microbiological loads and other nutrients in the dehydrated vegetables were examined and found acceptance to a satisfactory level. The cost estimation of a 5 tonnes/day capacity plant in batch operations was also carried out. The return on total investment of Rs. 14,96,500 was about 54%, which justified the feasibility and economics of production of osmotic-cum-hot air dehydrated vegetables on commercial scale.