Volume 13, number 3
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Influence of Osmotic Pretreatments and Drying Methods on Water Activity of Dried Pear

Rehana Salim, A. H. Rather and H. R. Naik

Division of Post Harvest Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology Kashmir, Shalimar, Srinagar, J and K, India-190025. Corresponding Author E-mail: rehana_salim@yahoo.in

DOI : http://dx.doi.org/10.13005/bbra/2306

ABSTRACT: The aim of this study was to evaluate the impact of pretreatments viz glucose, sucrose, glycerol and drying techniques (sun drying and cabinet drying at 50ᵒC and 60ᵒC) on water activity of dried pear slices. The concentration of all the osmotic agents was regular (60%). The impact of drying techniques and pretreatments were found measurably critical (p≤0.05). The lowest water activity (aw) was found in cabinet dried pear at 60ᵒC and highest in sun dried pear slices. Samples treated with glycerol reached the lower water activity values than treated with glucose and sucrose.

KEYWORDS: osmotic dehydration; water activity; drying

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Salim R, Rather A. H, Naik H. R. Influence of Osmotic Pretreatments and Drying Methods on Water Activity of Dried Pear. Biotech Res Asia 2016;13(3).
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Salim R, Rather A. H, Naik H. R. Influence of Osmotic Pretreatments and Drying Methods on Water Activity of Dried Pear. Biotech Res Asia 2016;13(3). Available from: https://www.biotech-asia.org/?p=15833

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