Journal of Food Processing & Technology

Abstract

Osmotic Dehydration Characteristics of Pumpkin Slices using Ternary Osmotic Solution of Sucrose and Sodium Chloride

Mehnaza Manzoor, Shukla RN, Mishra AA, Afrin Fatima and Nayik GA

In this study, drying characteristics of osmotically treated pumpkin slices were scrutinized at temperature within range of 30°C to 50°C and at the amalgamation of nine ternary solution (Sugar: Salt) concentration levels (30:5%, 30:10%, 30:15% w/w) (40:5%, 40:10%, 40:15% w/w) and (50:5%, 50:10%, 50:15% w/w). At eight time intervals (30 min, 60 min, 90 min, 120 min, 150 min, 180 min, 210 min and 240 min) moisture loss and solid gain were ascertained at all amalgamation. Sample to Solution ratio of 1:5 w/w was kept invariable from beginning to end of the experiments. The consequence of solution concentration and temperature was examined and it was established that preliminary water loss and solid gain are related to solution concentration and temperature. Both moisture loss and solid gain amplified non- linearly at dissimilar temperatures and at all concentrations. The investigational drying statistics for the pumpkin fruit was used to fit four thin layer drying models Parabolic, Hunderson and Pabis, Page and Logarithmic model. Non-linear regression assessment was used to check the statistical validness of models. The Parabolic model offered preeminent fit for all circumstances of drying, conferring utmost value of R² (0.999) and lowest RMSE values (0.004).