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JSIR Vol.68(12) [December 2009] >


Title: Involvement of some process variables in mass transfer kinetics of osmotic dehydration of mango slices and storage stability
Authors: Sagar, V R
Kumar, P Suresh
Keywords: Mango slices
Mass reduction
NEB
Osmotic dehydration
Solid gain
Water loss
Issue Date: Dec-2009
Publisher: CSIR
Abstract: Osmotic dehydrated mango slices can be prepared from firm and ripe mango fruits after peeling and cutting of fruits into slices (2 cm thick) and dipping in a solution [sugar (600B) + KMS(0. 05%) + citric acid (0.1%)] for 6 h at 60°C. During osmosis, water loss and solid gain increased with increase in sugar concentrations (40 -70o B) and temperature of solution (40-70oC). Optimum solid gain (12.3%), water loss (31.8%), mass reduction (19.4%) and sensory attributes in slices were recorded in 60°B sugar solution at 60°C. Osmotic drying considerably increased sugar content and reduced acidity without any significant change in colour, texture and original flavour of slices. Product was acceptable up to 6 months when it was stored in 200 g high density polyethylene (HDPE) bags at ambient temperature.
Page(s): 1043-1048
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.68(12) [December 2009]

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