Osmo-air Dehydrated Pineapple Slices

Acces sibility Controls

Implementing Organization

Central Silk Technological Research Institute (CSTRI)

Central Food Technological Research Institute (CFTRI)

About

It involves two stages of dehydration. The first stage is the removal of water using sugar syrup as osmotic agent. The second stage is dehydration in an air circulation drier where the moisture content is further reduced to about 15%

Outcome / Output

The process is found to give a better dehydrated product, which would be nearer to fresh fruit for colour, flavour and texture point of view.

Source

Source URL

technologies/osmo-air-dehydrated-pineapple-slices-0

Related Research

View All

Quick Information

Thrust Areas

Agricultural Sciences

Focus Area

Pineapple Dehydration

Status

completed

Contact

director@cftri.res.in

Acces sibility Controls

Agricultural Technology