Author:
Chaudhary Vipul,Kumar Vivak,. Sunil,Singh Balwant,Kumar Ratnesh,Kumar Vikrant
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 50oC, 60oC and 70oC and hot air oven at 50oC, 60oC and 70oC with osmotic treatment indicated that T0 (Control), T1(50oBrix) and T2 (60oBrix). The result obtained showed
that a product osmo- treated 60obrix at 50oC tray dried shows the better texture, flavor, color, taste and overall acceptability.
Publisher
Agricultural Research Communication Center
Cited by
1 articles.
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