DSpace Repository

Determination of suitable osmotic solution concentration and time for osmotic dehydration of papaya slices

Show simple item record

dc.contributor.author Mahendranathan, M.
dc.contributor.author Prasantha, B. D. R.
dc.contributor.author Hettiarachchi, D. N.
dc.date.accessioned 2021-03-31T06:23:42Z
dc.date.accessioned 2022-07-07T09:59:07Z
dc.date.available 2021-03-31T06:23:42Z
dc.date.available 2022-07-07T09:59:07Z
dc.date.issued 2019
dc.identifier.uri http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/2189
dc.description.abstract Osmotic dehydration has been used as a long term preservation method for papaya slices. This study was done to determine suitable sugar concentration and time for osmotic dehydration of papaya. In this study papaya slices (50×50×5 mm) were blanched for three minutes, then pre weighed pieces were dipped into 40o Brix, 50o Brix, and 60o Brix sugar solutions for four hours and weighed every 30 minutes with 15 minutes interval manual agitation. Based on the rate of weight changes, suitable concentration of sugar solution was selected. During the process mean percentage weight loss of papaya were increased with time. Significant differences of mean weight loss of papaya were not observed in sugar concentrations 50o and 60o Brix. Whereas it showed significant difference with 40o Brix, while all other conditions were maintained constant. Due to case hardening effect and high cost of production 60o Brix was rejected. Result of this study proved that 50o Brix for four hours period is the suitable condition for the effective osmotic dehydration of papaya slices. en_US
dc.language.iso en en_US
dc.publisher University of Jaffna en_US
dc.subject Osmotic dehydration en_US
dc.subject Papaya en_US
dc.subject sugar concentration en_US
dc.title Determination of suitable osmotic solution concentration and time for osmotic dehydration of papaya slices en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record