A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
Osmotic drying is a partial dehydration process to give the product a quality improvement over the conventional drying process. The experiment was conducted for studying water loss(WL), sugar gain(SG), weight reduction(WR) and total solid(TS) during osmotic dehydration of pineapple slices (10 mm thick) in different concentration of sugar (40%, 50% and 60%) up to 6 hours at room temperature. It was found that increasing the concentration of the sugar solution used resulted in increased rates ofdoi:10.3329/jbau.v12i1.21415 fatcat:ikxqdnj5x5hgbc76utaxm66ery