Vol. 10, Issue 10 (2021)

Author(s):
Mamathi CA, Hema V and Sinija VR

Abstract:
Pineapple is a seasonal fruit cultivated in the tropical regions. The post-harvest losses of pineapple can be reduced by improving the shelf-life through different drying technologies. Two novel technologies namely, refractance window (RW) drying and low temperature low humidity (LTLH) drying have been employed in this study. The influence of process variables like temperature and relative humidity on the quality characteristics of pineapple was studied by conducting RW drying at 80 ℃ & 90 ℃ and LTLH drying at 10% and 20% relative humidity at constant temperature of (35 ℃). Both the drying techniques have proven to be effective and RW drying retained nutritional and chemical properties better than LTLH drying, which creates a scope for utilizing RW dryer in different sectors of food processing.