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INTERNATIONAL JOURNAL OF ENGINEERING DEVELOPMENT AND RESEARCH
(International Peer Reviewed,Refereed, Indexed, Citation Open Access Journal)
ISSN: 2321-9939 | ESTD Year: 2013

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Paper Title
Osmotic dehydration of fruits and vegetables: A novel concept of value addition for Nutritional Security
Authors
  Pooja R. Naik,  Dr. J. M. Mayani,  D. N. Khalasi

Abstract
Osmosis is spontaneous movement of a solvent from a lower-concentration to a higher-concentration of solution, through a semi-permeable membrane that allows the solvent to pass but not what is dissolved in, separating the two solutions. Osmosis is an essential process by means of which nutrients are delivered to the cell. This process is stopped when the osmotic pressure inside the tissue reaches the osmotic pressure of the surrounding syrup. Osmotic dehydration is a process, partial removal of water from food items such as fruits and vegetables. It is a useful technique for the production of safe, stable, nutritious, tasty, economical and concentrated food obtained by placing the fruit slices in an aqueous solution with high osmotic pressure. It involves dehydration of fruit or vegetables slices in two stages, removal of water using as an osmotic agent and subsequent dehydration in a dryer where moisture content is further reduced to make the product shelf stable. The osmo-dehydrated product can be prepared by keeping slice thickness 10 mm and blanching for 25 min and using osmotic solution having 50-60o B TSS strength at 45-50o C for higher retention of nutrients with better sensory quality and also increase the solid gain and moisture loss from product during osmotic dehydration.

Keywords- Osmosis, Osmo-Dehydration, Sensory Quality, Solid Gain and water loss
Publication Details
Unique Identification Number - IJEDR2003006
Page Number(s) - 32-34
Pubished in - Volume 8 | Issue 3 | August 2020
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)
Cite this Article
  Pooja R. Naik,  Dr. J. M. Mayani,  D. N. Khalasi,   "Osmotic dehydration of fruits and vegetables: A novel concept of value addition for Nutritional Security", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.8, Issue 3, pp.32-34, August 2020, Available at :http://www.ijedr.org/papers/IJEDR2003006.pdf
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