Studies on osmo-air dehydration of pineapple fruits.

摘要

The study relates to the determination of optimum sugar syrup concentration for osmo-air dehydration of pineapple cv. Giant Kew and quality evaluation of osmotically dehydrated product. Pineapple fruits were washed, peeled, cored and cut into rectangular pieces and subjected to osmosis for 24 h in 50, 60 and 70 degrees B sugar syrup (along with 0.2% citric acid and 700 ppm of potassium metabisulfite) followed by draining and drying at 60-65 degrees C. Significantly higher amount of moisture was removed by 70 degrees B sugar syrup closely followed by 60 degrees B syrup. At 60 degrees B, maximum dry fruit yield was obtained and showed lower moisture, higher ascorbic acid, carotenoids and also higher overall acceptability scores in sensory evaluation before and after storage for 6 months at ambient conditions.