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Drying characteristic and physico-chemical evaluation of tender jackfruit slices during osmo-convective drying

Original Paper
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Abstract

Osmo-dehydration of tender jackfruit pieces were carried out in salt solution concentration of 6, 10, 14% at 30, 40 and 50 °C with 3:1, 4:1 and 5:1 salt solution to sample ratio. The optimum processing parameters for osmosis were found to be salt solution concentration of 10% at 40 °C with 4:1 salt solution to sample ratio for 2 h resulting in 34.0% water loss (maximum) and 6.1% salt gain (acceptable) based on initial weight of sample. Both osmosed (with optimum process parameters) and non-osmosed tender jackfruit pieces were dried at 50, 60 and 70 °C in hot air dryer. The total drying time required for osmosis and air drying of osmosed jackfruit pieces was found to be 14 h as compared to 18 h for air drying of non-osmosed sample at 60 °C. Page model was fitted well to the thin-layer drying data for both osmosed and non-osmosed jackfruit pieces. Osmotic dehydration prior to hot air drying improved the quality of tender jackfruit with good texture and acceptable colour at 60 °C drying air temperature.

Keywords

Tender jackfruit Osmo-dehydration Hot air drying Page model Quality 

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Department of Agricultural Processing and Food EngineeringOrissa University of Agriculture and TechnologyBhubaneswarIndia
  2. 2.Post Harvest Process and Food Engineering, College of AgricultureJawaharlal Nehru Agricultural UniversityTikamgarhIndia

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