Effect of Osmotic Temperature and Solution Concentration on the Moisture loss and Solid Gain of Osmo-dried Ivy Gourd (Coccinia grandis)

Author: Nithyalakshmi V. and Gayathri P.

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Abstract

Osmotic dehydration process involves partial removal of water by immersing fruits and vegetables in sugar solution. The aim of this research was to study the effect of osmotic temperature and osmotic solution concentration on solid gain, moisture loss and weight reduction during osmotic dehydration. Solution-to-sample mass ratio (5:1) and osmosis time (5 hour) were kept constant and osmotic temperature (40, 50 and 60oC) and osmotic solution (sugar) concentration (40, 50 and 60 %) were varied. The transfer of water and sugar were quantitatively investigated during osmotic dehydration of ivy gourd slices. The osmotic dehydration process was optimized for water loss, solid gain and weight reduction. It was found that the concentration of sugar solution and temperature were the most significant factors affecting the water loss, solid gain and weight reduction during osmotic dehydration of ivy gourd. Effect of temperature and time were more prominent for determining solid gain than the concentration of osmotic solution. The sugar concentration and temperature has direct effect on moisture loss and solid gain. Osmotic temperature of 60°C and sugar concentration of 60oBrix were found to be optimum condition for osmotic dehydration of ivy gourd. At this optimum condition, water loss, solid gain and weight reduction were found to be 64.4%, 9.45% and 88.75% respectively. The mean value of rehydration ratio of 2.78 was observed at temperature 60°C and sugar concentration 60oBrix.

Keywords

Osmotic dehydration, Ivy gourd, sold gain, water loss and rehydration ratio

Conclusion

The effect of osmotic solution temperature and concentration on water loss during osmotic dehydration depicted that the water loss by ivy gourd slices increased with increase in osmotic solution concentrations and temperature. High water loss, solid gain and weight reduction of 64.4 %, 9.45 % and 88.75% respectively were observed at 60oBrix osmotic solution concentration and 60oC temperature. High rehydration ratio of 2.78 was observed at 60oBrix osmotic solution concentration and 60oC temperature. High rehydration ratio revealed better quality parameters of the dried samples for human consumption.

References

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How to cite this article

Nithyalakshmi V. and Gayathri P. (2023). Effect of Osmotic Temperature and Solution Concentration on the Moisture loss and Solid Gain of Osmo-dried Ivy Gourd (Coccinia grandis). Biological Forum – An International Journal, 15(10): 343-346.