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Vol. 11, Issue 2 (2022)

Studies on physical properties of osmotically dehydrated carrot (Daucus carota L.) slices in salt solution

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.
Pages: 303-305  |  341 Views  109 Downloads


The Pharma Innovation Journal
How to cite this article:
Ajeet Rundla, Atul Anand Mishra. Studies on physical properties of osmotically dehydrated carrot (Daucus carota L.) slices in salt solution. Pharma Innovation 2022;11(2):303-305.

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