Vol. 10, Special Issue 11 (2021)

Author(s):
Salve VA, Swami SB, Khandetod YP, Shahare PU and Dhekale JS

Abstract:
Mass transfer kinetics during osmotic dehydration of cashew apple slices (Vengurla – 4) of thickness (5, 7.5 and 10 mm), sugar syrup concentration (40, 50 and 60⁰B) and osmotic drying temperature (40, 50 and 60 ⁰C), solution: fruit ratio (10:1) at osmotic drying time 210 minutes were evaluated. For a fixed osmotic concentration as the temperature of the osmotic drying increases from 40 to 60 ⁰C the water loss (%), solid gain (%) and mass reduction (%) increases in all the thickness of cashew apple slices for all the osmotic concentration respectively. For a particular osmotic temperature, as the osmotic concentration increases from 40 to 60 ⁰B, the water loss, solid gain and mass reduction increases in all the thickness of cashew apple slices for all the osmotic temperature respectively.