Osmo-convective drying of cauliflower, mushroom and greenpea

The osmo-convective drying of cauliflower, mushroom and greenpea was carried out respectively in appropriate concentrated solution of sugar–salt, salt, and sugar–salt plus MgHCO3 in water. The reduction in moisture content during osmotic dehydration process of 5 h was 40–60% wb. Further drying of the osmosed products was carried out in a tray dryer maintained at 60 °C to moisture content of 6–8% wb. Quality parameters like texture, moisture content, colour, hydration as well as rehydration ratios, and microbiological loads were evaluated and found acceptance to a satisfactory level.