Vol. 11, Issue 2 (2022)

Author(s):
Ajeet Rundla and Atul Anand Mishra

Abstract:
The present study was conducted in the Department of Food Process Engineering, Vaugh Institute of Agricultural Engineering and Technology, Allahabad for osmotic dehydration of carrot slices with microwave drying. In this work, studied the effect of different concentrations of salt solutions (5%, 8%, 11% concentration) on microwave drying and various physical parameters of carrot slices. Overall analysis of the physical parameters of the dehydrated carrot slices indicated that optimum values of moisture content of osmotic dehydrated carrot slices in salt solutions was 51.12%, 48.88% dry matter content, 4.84 dehydration ratio for 8% salt solution. The ash content 9.35, 10.41 & 10.1 was present in 5%, 8% and 11% of salt solution.