Files
Abstract
Osmotic drying is a partial dehydration process to give the product a quality improvement over the conventional drying
process. The experiment was conducted for studying water loss(WL), sugar gain(SG), weight reduction(WR) and total
solid(TS) during osmotic dehydration of pineapple slices (10 mm thick) in different concentration of sugar (40%, 50%
and 60%) up to 6 hours at room temperature. It was found that increasing the concentration of the sugar solution used
resulted in increased rates of water loss. The water loss at 40% sugar solution of pineapple slices were found to be
significantly lower (p=0.05) than that of at 60% sugar solution. It was found there were rapid rates of water loss, sugar
gain, weight reduction for first four hour of the osmotic process.