Author(s):

K Mithun and S Kaleemullah

Abstract: Response surface methodology (RSM) was used to determine optimum processing parameters i.e., osmotic solution concentration (40-60 °B), solution temperature (40-60 °C) and immersion time (60-180 min) during osmotic dehydration of jackfruit bulb slices by maximizing water loss (WL) and minimizing solid gain (SG) at fruit to solution ratio of 1:4. The water loss and solid gain ranged from 12-35% and 1-14% respectively. The optimized process parameters were osmotic solution concentration of 60 °B, solution temperature of 57 °C and immersion time of 160 min at a maximum water loss of 33.1% and minimum solid gain of 10.2%.

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