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Mass transfer characteristics, yield and quality of five varieties of osmotically dehydrated apricot.

Author(s) : SHARMA K. D., KUMAR R., KAUSHAL B. B. L.

Type of article: Article

Summary

Lye peeled fruits of 5 varieties of apricot were osmosed in 70°B sucrose solution maintained at 50 °C for different periods of time and finally dehydrated in a cabinet drier to a shelf stable product. The observations for mass reduction, water loss, solid gain, titratable acidity reduction, drying rate, yield and physico-chemical and sensory attributes were recorded. Maximum mass reduction, solid gain and water loss were recorded in the 'Farmingdale' variety during osmosis. The drying time reduced to 15 h in osmotically dehydrated apricot compared to more than 26 hours in conventional dehydration. Osmotic dehydration considerably increased sugar content, dried fruit yield and reduced sourness with no significant damage to colour, texture and original flavour. Dehydrated fruits could be stored for more than 6 months after packaging in laminated pouches under refrigerated as well as ambient storage conditions without many changes in different quality parameters. The 'Farmingdale' variety followed by 'Alfred' were adjudged the most suitable for osmotic dehydration.

Details

  • Original title: Mass transfer characteristics, yield and quality of five varieties of osmotically dehydrated apricot.
  • Record ID : 2005-2626
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 41 - n. 3
  • Publication date: 2004/06

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