alexa Osmotic Dehydration Characteristics of Pumpkin Slices u
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Osmotic Dehydration Characteristics of Pumpkin Slices using Ternary Osmotic Solution of Sucrose and Sodium Chloride

Mehnaza Manzoor1, Shukla RN2, Mishra AA2, Afrin Fatima2 and Nayik GA3*

1Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India

2Department of Food Process Engineering, Sam Higginbottom University of Agriculture, Technology and Sciences, UP, India

3Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

*Corresponding Author:
Nayik GA
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
Longowal, Punjab, India
Tel: 91-9478153553
E-mail: [email protected]

Received Date: March 14, 2017; Accepted Date: April 07, 2017; Published Date: April 14, 2017

Citation: Manzoor M, Shukla RN, Mishra AA, Fatima A, Nayik GA (2017) Osmotic Dehydration Characteristics of Pumpkin Slices using Ternary Osmotic Solution of Sucrose and Sodium Chloride. J Food Process Technol 8:669. doi: 10.4172/2157-7110.1000669

Copyright: © 2017 Manzoor M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



In this study, drying characteristics of osmotically treated pumpkin slices were scrutinized at temperature within range of 30°C to 50°C and at the amalgamation of nine ternary solution (Sugar: Salt) concentration levels (30:5%, 30:10%, 30:15% w/w) (40:5%, 40:10%, 40:15% w/w) and (50:5%, 50:10%, 50:15% w/w). At eight time intervals (30 min, 60 min, 90 min, 120 min, 150 min, 180 min, 210 min and 240 min) moisture loss and solid gain were ascertained at all amalgamation. Sample to Solution ratio of 1:5 w/w was kept invariable from beginning to end of the experiments. The consequence of solution concentration and temperature was examined and it was established that preliminary water loss and solid gain are related to solution concentration and temperature. Both moisture loss and solid gain amplified non- linearly at dissimilar temperatures and at all concentrations. The investigational drying statistics for the pumpkin fruit was used to fit four thin layer drying models Parabolic, Hunderson and Pabis, Page and Logarithmic model. Non-linear regression assessment was used to check the statistical validness of models. The Parabolic model offered preeminent fit for all circumstances of drying, conferring utmost value of R2 (0.999) and lowest RMSE values (0.004).


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