Drying characteristic and physico-chemical evaluation of tender jackfruit slices during osmo-convective drying

  • Chinmaya K. Bakhara
  • Uma S. Pal
  • Lalit M. Bal
Original Paper


Osmo-dehydration of tender jackfruit pieces were carried out in salt solution concentration of 6, 10, 14% at 30, 40 and 50 °C with 3:1, 4:1 and 5:1 salt solution to sample ratio. The optimum processing parameters for osmosis were found to be salt solution concentration of 10% at 40 °C with 4:1 salt solution to sample ratio for 2 h resulting in 34.0% water loss (maximum) and 6.1% salt gain (acceptable) based on initial weight of sample. Both osmosed (with optimum process parameters) and non-osmosed tender jackfruit pieces were dried at 50, 60 and 70 °C in hot air dryer. The total drying time required for osmosis and air drying of osmosed jackfruit pieces was found to be 14 h as compared to 18 h for air drying of non-osmosed sample at 60 °C. Page model was fitted well to the thin-layer drying data for both osmosed and non-osmosed jackfruit pieces. Osmotic dehydration prior to hot air drying improved the quality of tender jackfruit with good texture and acceptable colour at 60 °C drying air temperature.


Tender jackfruit Osmo-dehydration Hot air drying Page model Quality 


  1. 1.
    S.B. Swami, N.J. Thakor, P.M. Haldankar, S.B. Kalse, Compr. Rev. Food Sci. Food Saf. 11, 565–576 (2012)CrossRefGoogle Scholar
  2. 2.
    M. Karel, in Principles of Food Science, Part II, Physical Principles of Food Preservation, ed. by M. Karel, O.R. Fennema, D.B. Lund Dehydration of Food, (Marcel Dekker Inc., New York, 1975)Google Scholar
  3. 3.
    A.P. Choudhuri, B.K. Kumbhar, B.P.N. Singh, M. Narain, Ind. Food Ind. 12, 20–27 (1993)Google Scholar
  4. 4.
    P.P. Lewicki, A. Lenart, D. Turska, J. Food Sci. 50, 1217–1223 (1984)Google Scholar
  5. 5.
    C.K. Bakhara, U.S. Pal, M.K. Khan, J. Food Sci. Technol. 46, 367–370 (2009)Google Scholar
  6. 6.
    AOAC. Official Methods of Analysis, 11th edn., (Association of Official Analytical Chemists, Washnington, D.C., 1984)Google Scholar
  7. 7.
    S. Ranganna, Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edn., (Tata Mc Graw Hill Publishing Co., New Delhi, 1986)Google Scholar
  8. 8.
    L.M. Bal, A. Kar, S. Satya, S.N. Naik, Int. J. Food Sci. Technol. 46, 827–883 (2011)CrossRefGoogle Scholar
  9. 9.
    B. Tirkey, U.S. Pal, L.M. Bal, N.R. Sahoo, C.K. Bakhara, M.K. Panda, Food Packag. Shelf Life 1, 190–197 (2014)CrossRefGoogle Scholar
  10. 10.
    N.R. Sahoo, L.M. Bal, U.S. Pal, D. Sahoo, J. Food Measur. Char. 8, 164–170 (2014)CrossRefGoogle Scholar
  11. 11.
    S.M. Pokharkar, J. Food Sci. Technol. 38, 557–560 (2001)Google Scholar
  12. 12.
    A. Kar, D.K. Gupta, J. Food Sci. Technol. 38, 352–357 (2001)Google Scholar
  13. 13.
    S. Kaleemullah, R. Kailappan, N. Varadharaju, J. Food Sci. Technol. 39, 82–84 (2002)Google Scholar
  14. 14.
    A. Kar, D.K. Gupta, J. Food Sci. Technol. 40, 23–27 (2003)Google Scholar
  15. 15.
    G.P. Sharma, S. Prasad, J. Food Eng. 65, 609–617 (2004)CrossRefGoogle Scholar
  16. 16.
    S. Lahsasni, M. Kouhila, M. Mahrouz, L.A. Mohamed, B. Agorram, J. Food Proc. Eng. 27, 103–117 (2004)CrossRefGoogle Scholar
  17. 17.
    K.D. Sharma, R. Kumar, B.B. Kaushal, J. Food Sci. Technol. 41, 264–275 (2004)Google Scholar
  18. 18.
    V.R. Sagar, J. Food Sci. Technol. 38, 525–528 (2001)Google Scholar
  19. 19.
    P.K. Ghosh, Y.C. Agrawal, J. Das, B.K. Kumbhar, J. Food Sci. Technol. 43, 65–68 (2006)Google Scholar
  20. 20.
    G. Mazza, Int. J. Food Sci. Technol. 18, 113–123 (1983)CrossRefGoogle Scholar
  21. 21.
    T.V. Rodriguez, A.M. Rojas, C.A. Campos, L.N. Gerschenson, LWT—Food Sci. Technol. 36, 415–422 (2003)Google Scholar
  22. 22.
    F. Nsonzi, H.S. Ramaswamy, Drying Technol. 16, 705–723 (1998)CrossRefGoogle Scholar
  23. 23.
    C.K. Sankat, F. Castaigne, A.S. Mujumdar, Banana dehydration: osmotic, air and solar effects. In: Drying ‘92 Proceedings of the 8th International Drying Symposium. (IDS ‘92). August 2–5, 1992. (Montreal, QC, 1992), pp. 1679–1688,Google Scholar
  24. 24.
    A. Lenart, Dry. Technol. 14, 391–413 (1996)CrossRefGoogle Scholar
  25. 25.
    Y.K. Pan, L.J. Zhao, Y. Zhang, G. Chen, A.S. Mujumdar, Dry. Technol. 21, 1101–1114 (2003)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Department of Agricultural Processing and Food EngineeringOrissa University of Agriculture and TechnologyBhubaneswarIndia
  2. 2.Post Harvest Process and Food Engineering, College of AgricultureJawaharlal Nehru Agricultural UniversityTikamgarhIndia

Personalised recommendations