tailieunhanh - Standardization of honey and sugar solution of osmotic dehydration of pineapple (Ananas comosus L.) fruit slices

The main purpose of the study was to investigate the effect of solution on the shelf life and quality of pineapple slices and development of high quality dehydrated pineapple products. Pineapples collected from local market cut into 6, 8, 10 and 12 mm slices. Solution effect was assessed using honey, sugar solution. The osmosis samples were dried in a mechanical drier at 55-60°C temperature till the fruits reached the desired moisture content and product quality. |