• Reshma Arable
• Amruta Chatte
• Aarti Deshmukh

In this study of the carrot and beet root number of experiments of osmotic dehydration at different conditions are performed and by using response surface methodology, it is shown that the independent process variables for osmotic dehydration process were osmotic solution concentrations (10–12.5%) temperature (38-400C) and process duration (90-120 min) are best optimum conditions for getting maximum water loss. Also the water loss is compared with the water loss under sonication. Results showed that the water diffusivity increases after application of ultrasound by around 20% at about higher temperatures like 500C and that the overall drying time was reduced which represents an economy of energy since air-drying is energy cost intensive. Use of ultrasonic pre-treatment is interesting when large amounts of water needs to be removed from the fruit, case in which the combined processing time (pre-treatment and air-drying) is shorter.

Osmotic Dehydration (OD), ultrasonication, optimisation, face centered design (CCF), Response Surface Methodology (RSM).

"OPTIMIZATION OF OSMOTIC DEHYDRATION AS PRE-TREATMENT OF DRYING", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 7, page no.34-39, July-2018, Available :http://www.jetir.org/papers/JETIRC006312.pdf

"OPTIMIZATION OF OSMOTIC DEHYDRATION AS PRE-TREATMENT OF DRYING", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 7, page no. pp34-39, July-2018, Available at : http://www.jetir.org/papers/JETIRC006312.pdf