Osmotic Dehydration Characteristics of Pumpkin Slices using Ternary Osmotic Solution of Sucrose and Sodium Chloride

Abstract

Abstract In this study, drying characteristics of osmotically treated pumpkin slices were scrutinized at temperature within range of 30 C to 50 C and at the amalgamation of nine ternary solution (Sugar: Salt) concentration levels (30: 5%, 30: 10%, 30: 15% w/w)(40: 5%, 40: 10%, 40: 15% w/w) and (50: 5%, 50: 10%, 50: 15% w/w). At eight time intervals (30 min, 60 min, 90 min, 120 min, 150 min, 180 min, 210 min and 240 min) moisture loss and solid ...