Vol. 5 (3) : May-June 2014 issue
Green Farming Vol. 5 (3) : 455-458 ; May-June, 2014
Optimization of process parameters during osmotic dehydration of sapota
SUCHITA VIKASKUMAR GUPTA1*, BHAGYASHREE NIVRUTTI PATIL2 and PRABHAKAR MAHADEORAO NIMKAR3
Department of Agricultural Process Engineering, Dr. P.D. Agricultural University, Akola - 444 104 (Maharashtra)
Designation : 1Head, 2Asstt. Professor *(bhagyashreepatil21@gmail.com), 3Ex-Dean
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. : P-1280
Total Pages : 4
Received : 09 January 2014
Revised accepted : 15 April 2014
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Citation :
SUCHITA VIKASKUMAR GUPTA, BHAGYASHREE NIVRUTTI PATIL and PRABHAKAR MAHADEORAO NIMKAR. 2014. Optimization of process parameters during osmotic dehydration of sapota. Green Farming Vol. 5 (3) : 455-458 ; May-June, 2014
ABSTRACT
Osmotic dehydration of sapota for partial removal of water by submersing fruits in sugar solution was carried out in order to study the effect of process parameters such as duration of osmosis, concentration and temperature of sugar solution on mass reduction, water loss and sugar gain. Sapota slices were osmotically dehydrated by immersing in 30, 40, 50, 60, 70 and 80 oB sugar solutions at 30, 40, 50, 60 and 70 oC temperatures for for 1- 10 hours. It was found that the mass reduction, water loss and sugar gain increased with increase of syrup concentration and temperature. The mass reduction, water loss and sugar gain were increased upto the concentration of (30 ºB to 60 ºB) and syrup temperature of (30 ºC and 60 ºC) afterwards decreased for concentration of (70 ºB to 80 ºB) and syrup temperature of (70 ºC) for four hours of osmotic dehydration. Therefore the levels of syrup concentration and temperature are limited upto 60 oB concentration and 60 o C temperature
Key words :
Mass reduction. Osmotic dehydration, Sapota, Sugar gain, Water loss.
