Osmotic dehydration of Jack fruit | India Science, Technology & Innovation - ISTI Portal

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Osmotic dehydration of Jack fruit

Implementing Organization

ICAR-Indian Institute of Horticultural Research

Indian Institute of Horticultural Research (IIHR)

About

Suitable fruits are selected at optimum stage of ripeness, made into slices and dipped in sugar syrup (50-70 oBrix)containing citric acid preservatives, with and without maltodextrin. After immersion time slices are drained and dried cabinet dryer at 50-60 oC. Temperature till moisture content reaches to around 15% ,dreid slices are packed in plastic punnets and can be stored at RT for one year.

Related Research

Quick Information

Area of Research

Agricultural Sciences

Focus Area

Agriculture

Status

completed

Patent No.

NA

Output in Numbers

Research Paper

00

Technologies (If Any)

00

PhD Produced

N/A

Startup (If Any)

00

Patents

Filed :00

Grant :00