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|Title:||Mass Transfer During Osmotic Dehydration and Its Influence on Quality of Canned Plum|
|Authors:||Sharma, K D|
Kaushal, B B Lal
|Abstract:||The whole fruits of plum varieties viz. ‘‘Red Ace’’, ‘‘Burbank-A’’, ‘‘Kanto-5’’ and ‘‘Santa Rosa’’ were dipped in hypertonic sugar solution of 70oB (Brix) to study the mass transfer rate for varing periods and its effect on the quality of canned fruits. It was found that the titratable acidity during osmotic dehydration decreased, whereas water loss, mass reduction and sugar penetration increased with dipping time. Cut-out analysis of osmotically treated and untreated canned fruits after nine months of storage at interval 9-36°C indicated significant variation in drained weight, total soluble solids, acidity, reducing and total sugars and overall acceptability. Osmotic dehydration of fruits in 70oB sugar solution at 50°C for 1.0 to 1.5 h prior to canning, resulted in desired drained weight along with improved texture, colour, and taste in comparison to conventional method. The fruits of ‘‘Burbank-A’’ variety followed by ‘‘Red Ace’’ were found to be best for different quality parameters. This technique can commercially be applied for the production of good quality canned plum by the Industry.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.58(09) [September 1999]|
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