EFFECT OF DRYING METHODS ON CHEMICAL AND PHYSICAL PROPERTIES OF OSMOTICALLY DEHYDRATED JACKFRUIT

This research determined the effects of drying methods on kinetics and quality of osmotically dehydrated jackfruit.
Three different methods were carried out using a hot air dryer at 60°C, hot air dryer at multistage temperatures (90, 70 and 60°C) and microwave vacuum dryer (at 960 watt). Osmotically dehydrated jackfruit was prepared by soaking the jackfruit in a sugar solution at 50°Brix for 24 h and then dried in a hot air dryer at 60, 70 and 90°C for collecting drying kinetic data.
Thin-layer drying kinetics of osmotically dehydrated jackfruit was best predicted by Page’s model.
Then, effects of the three drying methods; (1) 60°C for 420 min, (2) multistage temperatures (90°C for 60 min, 70°C for 150 min and 60°C for 210 min), (3) microwave vacuum dryer (at 960 watt for 23 min) were studied by assessing the quality of osmotically dried jackfruit.
The results showed that the microwave vacuum osmotically dehydrated jackfruit had the lowest final moisture content and water activity.
In terms of the total colour difference (ΔE*) and the evaluation of fruit odour with E-nose, osmotically dehydrated microwave vacuum dried jackfruit had similar quality to fresh jackfruit.
Image analysis showed that texture structure of osmotically dehydrated microwave vacuum dried jackfruit was puffed with more porosity.
For sensory evaluation, panelists gave highest overall acceptability to osmotically dehydrated microwave vacuum dried jackfruit.

II Southeast Asia Symposium on Quality Management in Postharvest Systems

J. Srinang, N. Chatasuwankul , C. Borompichaichartkul

microwave vacuum drying, drying kinetic, quality

https://doi.org/10.17660/ActaHortic.2015.1088.106