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Advisor: V. R. Sagar
Title: Osmotic dehydration of pineapple (Ananas comosus) slices
Language: en
Type: Thesis
Agrotags: null
Keywords: Osmotic dehydration of pineapple (Ananas comosus) slices
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
Subject: Post Harvest Technology
Theme: Osmotic dehydration of pineapple (Ananas comosus) slices
These Type: M.Sc
Issue Date: 2015
Appears in Collections:Theses

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