Vol. 11, Special Issue 3 (2022)

Author(s):
Kedarnath, RC Verma, Kiran Nagajjanavar, Shiddanagouda Yadachi, Deshpande Shrinivas and Thippanna KS

Abstract:
The drying behaviour was investigated for Osmo-dehydrated sapota slices at air temperatures of 50, 60, 70, and 80 ^oC with an airflow velocity of 1.0, 1.5, and 2.0 m.s^-1. The moisture content reduced exponentially with drying time, and no constant drying rate was recorded. Depending on the air temperature (50–80 ^oC) and velocity (1-2 m.s^-1), The moisture diffusivity varied in the range of 1.6227×10^-10 to 4.868×10^-10 m².s^-1, and drying time varies from 300 to 510 min. for all air velocities, minimum drying time recorded as 80^oC and maximum time for 50 ^oC. It is also seen that increasing the air velocity from 1 to 2 m.s^-1 in the temperature range of 50 to 80 ^oC did not change the drying rate appreciably. The quality of dehydrated samples was also analyzed based on color, sensory, and rehydration ratio. The Osmo-convectively dried samples were found more acceptable at 60 ^oC. The rehydration trend decreased as the concentration of the sugar solution increased from 0 to 20 ^oBrix for the period of 5h. The Osmo-dehydrated product absorbed less water in a sugar solution, resulting in a product of crispier texture.