STUDIED ON PHYSICO-CHEMICAL PROPERTIES OF OSMO-DEHYDRATED SWEET POTATO SLICES DURING STORAGE
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 48
Abstract
A study was undertaken to compare the pre-treated sweet potato slices (Ipomoea batatas) dried by different drying methods (tray drying and solar drying) and its quality evaluation. From the study, it is found that solution temperature, sugar concentration and duration of osmosis were the most pronounced factors affecting water loss of sweet potato slices during osmotic dehydration. It is found that tray drying of 6 hours at 600C is sufficient to achieve desirable physico-chemical properties of sweet potato slices, while in case of solar drying it will take 8 hours to achieve desirable physico-chemical properties. The overall acceptability was found to be higher for tray drying for 600C at 48oBrix.
Authors and Affiliations
EKTA SHARMA
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