• G. Naga Sairam
• T. Mounika
• G. Jayaranjan Das
• P. Ganesh
• G. Bala Chandra Reddy

In recent years, osmotic dehydration has emerged as a prominent technique for preserving fruits and vegetables, garnering increased attention due to its efficacy. This simple process is particularly beneficial for maintaining the original characteristics of fruits such as papaya and pineapple, including color, aroma, texture, and nutritional profile. To prolong the shelf life of pineapples, various preservation methods have been employed. However, there's a growing demand for a cost-effective solution that preserves quality while being simple and inexpensive. Osmo-air dehydration has emerged as a viable option, offering reduced drying costs and minimized quality losses. Moreover, it yields high reconstitution ratios upon rehydration. For pineapple preservation, sugar syrup concentrations of 400 B resulted in a 3.54% water loss, while 300 B yielded a 2.52% water loss during osmosis. Similarly, for papaya, 400 B sugar syrup saw a 4.72% water loss, while 300 B had a 0.5% water loss during osmosis. Additionally, as sugar syrup concentration increased, there was a corresponding increase in weight reduction, from 179.88 to 182.6 g for pineapple and from 182 to 183 g for papaya. Key words: papaya, pineapple, osmotic dehydration

"Study Review on Drying of Pineapple and Papaya Through Osmosis Dehydration Process", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 5, page no.b507-b536, May-2024, Available :http://www.jetir.org/papers/JETIR2405162.pdf

"Study Review on Drying of Pineapple and Papaya Through Osmosis Dehydration Process", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 5, page no. ppb507-b536, May-2024, Available at : http://www.jetir.org/papers/JETIR2405162.pdf