National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In this work, studied the effect of different concentrations of osmotic agents i.e. salt solutions (5%, 8%, 11% concentration) and sugar solutions (55oBrix, 60oBrix, 65oBrix concentration) on microwave drying and various physical parameters of carrot slices. Overall analysis of the physical parameters of the dehydrated carrot slices indicated that the sugar solution is superior to that of salt solution. In initial analysis, if fresh carrot slices, the colour was reddish and moisture content was observed very high. The time required for osmotic drying was 4 hrs for each concentration of all solutions. After the dehydration of carrot slices, the reddish color was maintained in sugar solution of all concentrations. Moisture content, dry matter content, dehydration ratio results was found better in sugar solution of 60oBrix concentration while ash content was found least in sugar solution of 55oBrix concentration.
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