• Ms. Reshma Arable
• Niharika Nath
• Amruta Chatte
• Aarti Deshmukh

In the optimisation of the osmotic dehydration process of the carrot and beet root in mixtures of sucrose and sodium chloride and only sodium chloride respectively by response surface methodology, it was shown that the independent process variables for osmotic dehydration process were osmotic solution concentrations (10–12.5%) temperature (38-40o C) and process duration (90-120 min). Statistical analysis of results showed that the linear terms of all the process variables have a significant effect on all the responses. With respect to water loss quadratic effects of four variables were found to be significant. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. 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 50o C 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 as Pre-treatment of Drying", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 11, page no.328-335, November-2018, Available :http://www.jetir.org/papers/JETIRK006047.pdf

"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 11, page no. pp328-335, November-2018, Available at : http://www.jetir.org/papers/JETIRK006047.pdf