International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 3198-3205

Study on Osmotic Dehydration of Fig Fruit (Ficus carica) Slices Mediated Tray Drying
T. Niranjan*, G. Rajender, Praneeth Reddy, Vivek Reddy, Akhil Kumar and Vamshi Krishna
Department of Processing and Food Engineering, College of Agricultural Engineering, Kandi, Sangareddy, Prof. Jayashankar Telangana State Agricultural University, Hyderabad, Telangana, India
*Corresponding author

Fig fruit (Ficus carica) are the rich source of minerals, vitamins, and fiber. The moisture content of the ripen fig fruit is about 86 percent due to its high moisture content the fig fruit is readily prone to the attack of yeast and mould. In this study the fig fruit were cut in to slices and dehydrated by osmotic dehydration process. This process is preferred over others due to it is an energy intensive process with retention of initial fruit characteristics viz., aroma, texture, colour and nutritional composition. The fig fruits were cut into slices and soaked in sucrose solution of different concentrations 40°Brix, 50°Brix and 60°Brix at two different temperatures 40°C and 50°C. The slices were soaked for different time durations until the initial moisture content was reduced to 50%. Further it was subjected to tray drying at 60°C for 8hours and the final moisture content was brought to less than 5% (safe storage moisture content). In the sensory evaluation it was found that the product dried in the 40°Brix solution at 40°C is more acceptable.

Keywords: Fig fruit, Osmotic dehydration, Tray drying, Sucrose solution, osmotic solution, fruit slices

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How to cite this article:

Niranjan T., G. Rajender, Praneeth Reddy, Vivek Reddy, Akhil Kumar and Vamshi Krishna. 2018. Study on Osmotic Dehydration of Fig Fruit (Ficus carica) Slices Mediated Tray Drying.Int.J.Curr.Microbiol.App.Sci. 7(6): 3198-3205. doi:
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