Osmo-air dehydration is a novel approach in the dehydration of fruits. 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%. The process is found to give a better dehydrated product, which would be nearer to fresh fruit from colour, flavour and texture point of view. The sugar syrup is found to have protective effect not only on retention of fresh fruit flavour during drying but also during subsequent storage
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