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Influence of Concentration of Sugar on Mass Transfer of Pineapple Slices During Osmotic Dehydration

Dr. M. Burhan Uddin
Professor
Department of Food Technology and Rural IndustriesBangladesh Agricultural University, Mymensigh-2202Bangladesh*E-mail: burhan992003@yahoo.com

M. M. Rahman
Enzymology SectionInstitute of Food Science & Technology, BCSIR,Dhaka-1205

S. A. A. Khanom
Vegetable Technology Research Section

Abstract/ Executive Summary:

Osmotic drying is a partial dehydration process to give the product a quality improvement over the conventional drying process. The experiment was conducted for studying water loss(WL), sugar gain (SG), weight reduction (WR) and total solid (TS) during osmotic dehydration of pineapple slices (10 mm thick) in different concentration of sugar (40%, 50% and 60%) up to 6 hours at room temperature. It was found that increasing the concentration of the sugar solution used resulted in increased rates of water loss. The water loss at 40% sugar solution of pineapple slices were found to be significantly lower (p=0.05) than that of at 60% sugar solution. It was found there were rapid rates of water loss, sugar gain, weight reduction for first four hour of the osmotic process.

Keywords: Pineapple, Sugar, Osmotic dehydration

Location: Mymensingh

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Pineapple

Objectives:

To investigate the influence on water loss, sugar gain, weight reduction, normalized solids content during osmotic dehydration.

Methodology:

The experiment was conducted in the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The pineapples (Ananas comosus), having 10-30% coloration from base was collected from local market. Collected samples were washed thoroughly in clean water to remove the adhering soil and organism, outer skin were peeled manually by using knife and cut into pieces of 10 mm thickness. The core of the slices was also removed by using core remover.

Source of Information: J. Bangladesh Agril. Univ. 12(1): 221–226, 2014 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Six hours of osmotic process, using 60% sugar solution is recommended for the osmotic dehydration of pineapples due to its high rates of water loss (39.56%) and weight reduction (37.63%) as compared to those of 50% sugar solution (35.18% water loss; 27.18% weight reduction) and 40% sugar solution (27.58% water loss; 22.15% weight reduction). The level of sugar uptake in 6 hours of osmotic process in 60%, 50% and 40% sugar solutions were 12.26%, 9.02% and 6.18%, respectively.

Knowledge Management: Journal