National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
kiwifruit slices were immersed in a solution containing sugar solution of 30, 45 and 60 áµ’ Brix for about 1 h, at three different osmotic solution temperatures 30, 40 and 50 áµ’ C.The effect of process parameters (such as duration of osmosis, syrup concentration and syrup temperature) on mass transport data (such as water loss, solid gain and mass reduction) during osmotic dehydration was studied. After 1 h of osmotic dehydration, the minimum and maximum mass reduction, water loss and sugar gain were in the range of 32.50 to 43.74, 36.30 to 55.82 and 6.88 to 11.82 per cent corresponding to low levels (30 áµ’ Brix, 30áµ’ C) and high levels (60 áµ’ Brix, 50 áµ’ C) of syrup concentration and temperature respectively.
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