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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 633-642
DOI: https://doi.org/10.20546/ijcmas.2018.711.077


Studies on Drying of Osmotically Dehydrated Apple Slices
Vikas Paradkar* and Gourav Sahu
College of Agricultural Engineering, Bapatla, India
*Corresponding author
Abstract:

The present study was carried out to investigate the effect of solution concentration, immersion time, process temperature and slices thickness on osmotic dehydration of apple slices. The osmotic dehydration characteristics such as water loss (WL), weight reduction (WR) and solid gain (SG) were studied for sugar solution of (50 and 70 ºBrix) at a temperature of (30 °C and 50 °C) for 8 hours of immersion time. After osmotic dehydration, the apple slices were dried in tray dryer for 8 hours at 50 °C and 60 °C temperature. During osmotic dehydration, the maximum value of WL, WR, and SG was found to be 62.9%, 52.0 %, and 11.2 % for 70 ºB sugar solution whereas the minimum value was 52.9 %, 41.21 % and 10.50 % for 50 ºB solution respectively at 50°C after 8 h of osmosis. The drying rate was faster at 60 °C drying temperature for all the sizes osmotically treated apple slices as compared to 50°C drying temperature. This study concludes that several factor such as solution concentration, temperature and immersion time affected affects the osmotic dehydration characteristics. By using the combination of osmotic dehydration followed by drying the losses during storage and handling can be minimized and self-life of the apple fruits could be increased.


Keywords: Osmotic dehydration, Water loss, Solid gain, Weight reduction, Drying
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How to cite this article:

Vikas Paradkar and Gourav Sahu. 2018. Studies on Drying of Osmotically Dehydrated Apple Slices.Int.J.Curr.Microbiol.App.Sci. 7(11): 633-642. doi: https://doi.org/10.20546/ijcmas.2018.711.077