Osmotic Dehydration of Fruit Drying

Abstract

Osmotic Dchydration is a method used in fruit drying so as to keep the natural look of fruit with almost unchanged its taste, smell and color. The method can be applied to almost every kind of fruit, for example, banana, papaya and pineapples. It is found  that, according to this method, the factors affecting fruit drying by osmotic dehydration are sugar concentration, temperature and dipping time. Those three factors have direct effect on weight reduction of fruit. That is, with the same period of time, the higher sugar concentration, the more juice dehydration and the higher temperature, the better the juice dehydrated. Moreover, it is found that at first juice is dehydrated in high ratio and after that, the amount of juice dehydrated reduces.