International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 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(7): 1931-1941

To Study the Osmotic Dehydration Characteristics of Kiwifruit ( Actinidia delicosa) Slices
Namneet Kaur1*, Naveet Kaushal1, Ajay Singh2 and Manpreet Kaur1
1Department of Agriculture, 2Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, India
*Corresponding author

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.

Keywords: kiwifruit, Temperature, Concentration, Sugar, Osmotic dehydration

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How to cite this article:

Namneet Kaur, Naveet Kaushal, Ajay Singh and Manpreet Kaur. 2018. To Study the Osmotic Dehydration Characteristics of Kiwifruit (Actinidia delicosa) Slices.Int.J.Curr.Microbiol.App.Sci. 7(7): 1931-1941. doi:
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