Vol. 11, Issue 2 (2022)

Author(s):
Ajeet Rundla and Atul Anand Mishra

Abstract:
The study was conducted at Allahabad's Vaugh Institute of Agricultural Engineering and Technology's Department of Food Process Engineering. The effect of different concentrations of osmotic agents, such as salt solutions (5 percent, 8 percent, 11 percent concentration) and sugar solutions (55 ^oBrix, 60 ^oBrix, 65 ^oBrix concentration), on drying and various organoleptic parameters of carrot slices was investigated in this report. A comparison of the effects of osmotic agents was also investigated. Overall, the organoleptic parameters of dehydrated carrot slices revealed that the sugar solution outperformed the salt solution. When fresh carrot slices were examined, the color was reddish and the moisture content was found to be very high. For each concentration of all solutions, the osmotic drying time was 4 hours. The reddish color of carrot slices after drying was preserved in sugar solutions of all concentrations. For osmotic dehydration of carrot slices, a sugar solution with a concentration of 60oBrix works well.