An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The t...An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying （oven, microwave oven and cabinet tray drying） and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent （sugar syrup of 60 °Brix. A fruit： sugar syrup ratio of 1：4 （w/v） for 18 h at 40 ℃ temperature） followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.展开更多
Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medla...Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medlars in sucrose solution. The independent variables of osmotic dehydration were temperature （25-65 ℃）, processing time （20-240 min）, sugar concentration （45%-65% w/w） and blanching time （0-180 s）. The optimum conditions were found to be： temperature = 55 ℃, time = 180 min, concentration = 60° Brix and blanching time = 30 s. At this optimum point, water loss, weight reduction and solid gain were found to be 74.12% and 7.136%, respectively.展开更多
文摘An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying （oven, microwave oven and cabinet tray drying） and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent （sugar syrup of 60 °Brix. A fruit： sugar syrup ratio of 1：4 （w/v） for 18 h at 40 ℃ temperature） followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.
文摘Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medlars in sucrose solution. The independent variables of osmotic dehydration were temperature （25-65 ℃）, processing time （20-240 min）, sugar concentration （45%-65% w/w） and blanching time （0-180 s）. The optimum conditions were found to be： temperature = 55 ℃, time = 180 min, concentration = 60° Brix and blanching time = 30 s. At this optimum point, water loss, weight reduction and solid gain were found to be 74.12% and 7.136%, respectively.
