TY - JOUR
AU - 
AB - Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and vegetables such as banana, sapota, fig, guava, pineapple, apple mango, grapes, carrots, pumpkins, etc. with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional composition. It is less energy intensive than air or vacuum drying process because it can be conducted at low or ambient temperature. It has potential advantages for the processing industry to maintain the food quality and to preserve the wholesomeness of the food. It involves dehydration of fruit slices in two stages, removal of water using as an osmotic agent and subsequent dehydration in a dryer where moisture content is further reduced to make the product shelf stable. Keywords: Osmotic dehydration, Preservation, Fruits, Vegetables, Organoleptic quality 1. Introduction Fruits and vegetables contribute a crucial source of nutrients in daily human diet. The world fruit production is estimated to be 434.7 million metric tones and vegetables 90.0 million metric tones. India is the second largest fruits and vegetable producer and its annual production is 44 million metric tones from an area of 3, 949, 000 
TI - Osmotic Dehydration Process for Preservation of Fruits and Vegetables
JF - Journal of Food Research
DO - 10.5539/jfr.v1n2p202
DA - 2012-04-28
UR - https://www.deepdyve.com/lp/unpaywall/osmotic-dehydration-process-for-preservation-of-fruits-and-vegetables-cZW3FA8Exw
DP - DeepDyve
ER -