Journal of Food Processing & Technology

Abstract

Elephant Foot Yam (Amorphophallus paeoniifolius): Osmotic Dehydration and Modelling

Sangeeta and Bahadur Singh Hathan

Osmotic dehydration of elephant foot yam was done in different concentration of sucrose solution at different temperature for regular interval of time. The osmotic solution concentrations used were 40, 50, 60°Bx, osmotic solution temperatures were 35, 45, 55°C and the process duration varied from 0 to 240 min. The fruit to solution ratio was kept constant i.e. 1:5 (w/w) during all the experiments. The experimental data of water loss and solute gain was fitted to different empirical kinetic models viz. Peleg, Penetration, Magee, and Azuara to know the best fitted model to the experimental data. Out of all the applied models, Magee model and Azuara model were the best fitted as compared to other models for water loss and solute gain of elephant foot yam, respectively.