Osmotic dehydration of pineapple (Ananas comosus) slices
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Date
2015
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DIVISION OF FOOD SCIENCE & POSTHARVEST TECHNOLOGY INDIAN AGRICULTURAL RESEARCH INSTITUTE NEW DELHI
Abstract
“Osmotic dehydration of pineapple(Ananas comosus) slices”
The present investigation entitled “Osmotic dehydration of pineapple slices” was
conducted at division of Food science and postharvest technology, IARI, New Delhi
during 2013-15 to standardize the pre treatments of concentration and temperature of
osmotic solution and immersion time for better quality of dehydrated pineapple
slices. Different parameters such as water loss, mass variation, drying kinetics and
drying methodswere studied. To perform these parameters pineapple fruits were
cleaned peeled and core was removed with the help of corer and knife than three
concentration of sugar solution 50, 60 and ºBrix three different temperatures of 30,
40 and 50 ºC followed by three vacuum pulses atmospheric, 435 and 110 mm Hg
pressures as well as immersion time ranging from 20 to 240 min were applied.
Results showed that water loss in pineapple slices increased with increase in time of
dipping in all three sugar concentrations and temperatures of osmotic solution up to
150 min and maximum water loss was recorded at a concentration of 70 ºB at 40 ºC.
The time of immersion, temperature and concentration of solution were found to
have directly proportional for reduction of mass variation at 110 mm Hg of pressure
in pineapple slices. Non-linear regression analysis wasfound best model to explain
the variation in moisture ratio with time duration during osmotic dehydration of
pineapple slices. The packaging material of aluminium laminated polythene pouches
(260 g) using vacuum technology followed by storage at low temperature storage
was found better for retaining higher amount of ascorbic acid, total phenolic content
as well as sensory score and less total colour changein dehydrated pineapple slices
during four months of storage. Moisture content, water activity (Aw), total sugar
contents and colour changes increase with increase in storage period, while ascorbic
acid, total phenols and sensory score decreased with increase in storage period.
However increase in moisture content, water activity, total sugar and colour changes
as well as decrease in ascorbic acid, total phenols and sensory score were affected
significantly by mode of pack and storage temperature during storage of dehydrated
pineapple slices. During four months of storage of dehydrated pineapple slices
product remained free from any microbial load in respect of yeast, mould and
bacteria.
Description
T-9212
Keywords
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