Mass Transfer Characteristics, Yield and Quality of Five Varieties of Osmotically Dehydrated Apricot

Lye peeled fruits of 5 varieties of apricot viz., (ʹNew castleʹ, ʹParmarosaʹ, ʹHaitiʹ, ʹFarmingdaleʹ and ʹAlfredʹ) were osmosed in 70°B sucrose solution (1:3) maintained at 50°C for different periods of time (1.5, 3.0, 4.5 and 6.0 h) and finally dehydrated in cabinet drier (60 (plus-minus) 2°C) to a shelf stable product. The observations for mass reduction, water loss, solid gain, titratable acidity reduction, drying rate, yield and physico-chemical and sensory attributes were recorded. Maximum mass reduction (24.10%), solid gain (9.70%) and water loss (33.80%) was recorded in ʹFarmingdaleʹ variety during osmosis. The drying time reduced to 15 h in osmotically dehydrated apricot compared to more than 26 h in conventional dehydration. Osmotic dehydration considerably increased sugar content, dried fruit yield and reduced sourness with no significant damage to colour, texture and original flavour of the fruits. Dehydrated fruits could be stored for more than 6 months after packing in laminated pouches under refrigerated as well as ambient storage conditions without much changes in different quality parameters. The ʹFarmingdaleʹ variety followed by ʹAlfredʹ were adjudged the most suitable for osmotic dehydration.