Impact of different drying methods on sensory properties of osmotic dehydrated pineapple slices

Abstract

Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Drying reduces the possibilities of the contamination by insects and microorganisms so that product is prevented. An experimental study was performed to determine the Sensory Evaluation of pineapple slices subjected to drying in open sun drying, cabinet tray dryer at 50ͦC, 60ͦC and 70ͦC and hot air oven at 50ͦC, 60ͦC and 70ͦC with osmotic treatment indicated that T0 (Control), T1(50ͦBrix) and T2 (60ͦBrix). The result obtained showed that a product osmo- treated 60ͦbrix at 50ͦC tray dried shows the better texture, flavor, color, taste and overall acceptability.