Osmotic dehydration of mango and its effect on quality | |
| Author | Bailon, Maria Gracia Logo |
| Call Number | AIT Thesis no. AE-90-22 |
| Subject(s) | Mango Fruit, Dried |
| Note | A thesis submitted in partial fulfilment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Investigations were made on the effect of different types of sugars at three concentrations on the kinetics of osmosis during t h e osmotic dehydration of mango . Moisture loss, weight loss and so lids gain were the parameters investigated. Volume changes during the process was also investigated using the platform method. Quality aspects were investigated by subjecting the osmosed sample to freezing and drying treatment. Browning, ascorbic acid content, totaI sugars and sensory evaluation tests were conducted for both samples. For the dried samples, rehydration ratio, moisture content and texture evaluations were done while drip loss and freezing-thawing experiments were performed on the frozen samples. Results of the sensory evaluation tests were related to objective measurements. Results obtained from this study showed that the sucrose/sorbitol comb1nation gave the highest reduction in moisture (48. 70%) and was found to have acceptable quality. Sucrose has the highest K value. Glucose syrup and its combined form gave the lowest reduction in moisture and rendered the product unacceptable because of the dark coloration of the flesh. Salt in combination with sucrose increased the rate of moisture and weight loss but not the solids gained in the process. Mathematical relationship were established on the effect of sugar concentration and temperature using these results and the plot of the experimental and calculated values was found to be highly correlated. Volumetric changes were related to the moisture loss and were not apparently affected by the size of the sample. From the results of sensory evaluation tests, the quality of the osmosed samples subjected to freezing and drying treatments were found to be highly acceptable. |
| Year | 1990 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod Kumar |
| Examination Committee(s) | Illangantileke, Sarath G. ;Athapol Noomhorm |
| Scholarship Donor(s) | The Royal Netherlands Government |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1990 |