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Asian Journal of Dairy and Food Research, volume 38 issue 1 (march 2019) : 73-76

Impact of different drying methods on sensory properties of osmotic dehydrated pineapple slices

Vipul Chaudhary, Vivak Kumar, Sunil, Balwant Singh, Ratnesh Kumar, Vikrant Kumar
1Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India.
Cite article:- Chaudhary Vipul, Kumar Vivak, Sunil, Singh Balwant, Kumar Ratnesh, Kumar Vikrant (2019). Impact of different drying methods on sensory properties of osmotic dehydrated pineapple slices. Asian Journal of Dairy and Food Research. 38(1): 73-76. doi: 10.18805/ajdfr.DR-1434.

ABSTRACT

Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Drying reduces the possibilities of the contamination by insects and microorganisms so that product is prevented. An experimental study was performed to determine the Sensory Evaluation of pineapple slices subjected to drying in open sun drying, cabinet tray dryer at 50oC, 60oC and 70oC and hot air oven at 50oC, 60oC and 70oC  with osmotic treatment indicated that T0 (Control), T1(50oBrix) and T2 (60oBrix). The result obtained showed that a product osmo- treated 60obrix at 50oC tray dried shows the better texture, flavor, color, taste and overall acceptability. 

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