INTERNATIONAL RESEARCH JOURNAL OF SCIENCE ENGINEERING AND TECHNOLOGY

( Online- ISSN 2454 -3195 ) New DOI : 10.32804/RJSET

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OSMOTIC DEHYDRATION OF PINEAPPLE: A STUDY

    3 Author(s):  DR. S. GOVINDA RAO, P.KONDA BABU, C. NAGESWARA RAO

Vol -  7, Issue- 1 ,         Page(s) : 49 - 63  (2017 ) DOI : https://doi.org/10.32804/RJSET

Abstract

Pineapple (Ananas comosus) is one of the commercially important fruit crops of tropical world. It is one of the choicest fruit all over the world because of its pleasant taste and flavor. Total pineapple production worldwide is around 16 to 18 million tons. Nearly 70% of the pineapple is consumed as fresh fruit in producing countries. India is the fifth largest producer of pineapple with an annual output of about 1.2 million tones. To increase the shelf life of pineapples, different preservation techniques are being employed. However, the success of those methods was osmo-air dehydration. It is a useful preservation technique for the production of safe, stable, nutritious, tasty, economical and concentrated food obtained by placing the solid food, whole or in pieces in sugar aqueous solution.

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