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Agricultural Technology

Osmo-air Dehydrated Pineapple Slices

Implementing Organization

Central Food Technological Research Institute (CFTRI)

Project Overview

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%

Related Research

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Funding Organization
Funding Organization

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Quick Information
Area of Research
Agricultural Sciences
Focus Area
Pineapple Dehydration
Status
1
Output
No. of Research Paper
00
Technologies (If Any)
00
No. of PhD Produced
N/A
Startup (If Any)
00
No. of Patents
Filed :00
Grant :00
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