Studies on Osmotic-Air Drying Characteristics of Prickly Pear Fruit

Studies on Osmotic-Air Drying Characteristics of Prickly Pear Fruit

A Slices

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Prickly pear fruit contains approximately 91 moisture content (wb). Removal of water from product, to make it unavailable for microbial growth is one of the important principles used in food processing. The slices were pre treated by dipping them in 1 calcium chloride solution for 10 minutes to maintain the firmness. The pre treated slices were then dipped in sugar syrup of 50, 60 and 70 °Brix added with 0.1 citric acid, as preservatives in beakers having syrup to fruit ratio as 1:4, 1:6 and 1:8. The beakers were then placed in temperature controlled water bath at 40, 50, 60 °C and at room t...