Osmo-mechanical dehydration of Fig (Ficus carica L.) and its value addition.
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Date
2012
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PAU Ludhiana
Abstract
The fresh fully matured fig fruits were procured from markets, orchard of PAU Ludhiana and Dera
Baba Jaimal Singh, Beas, Punjab. The detailed nutritional, mechanical, physical and colour analysis
of fresh fig fruit were carried out before undergoing osmo-mechanical drying. Osmotic dehydration
followed by hot air drying and only hot air drying were carried out under different process parameters.
The independent process variable was temperature for hot air drying. Concentration of osmotic agent,
temperature of osmotic agent and fruit to solution ratio were independent variables for osmotic
dehydration. Levels of temperature for hot air drying were 60, 70, and 80OC. Levels of concentration
and temperature of osmotic agent (sucrose solution) were 50, 60, and 70OBx and 60, 70 and 80OC
respectively. Similarly levels of fruit to solution ratio were 1:4, 1:5 and 1:6 (w/w basis). Process
variables were standardized by carrying out experimental observations and score rating of hedonic
scale. Response surface methodology was also adopted for optimization of these process variables.
Water loss, solute gain and overall acceptability were response variables under central composite face
centered design. The selected process conditions viz. concentration, temperature and fruit to solution
ratio for desired product were 60OBx, 70OC and 1:5 respectively. Kinetics of hot air drying and
osmotic dehydration were studied. Variations in drying rates and moisture content were investigated.
The desired product was observed to be in the range of 18-20% moisture content. Sensory, nutritional
and colour analysis of the osmo-mechanically dried fig slices was carried out during storage of six
months under ambient conditions. The fig slices were found acceptable. The microbial count, water
activity and color was comparable to market product and safe for human consumption. Protein,
carbohydrates, and total fat were observed as 3.4g, 65.2 g, 1.2 g per 100g respectively. These
remained intact as for fresh fig fruit these values were 1.50g,18.50g and 0.20g respectively. Vitamin
A was observed as 180 IU and150 IU for dried and fresh fig respectively.
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