Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis)

• Main Authors: Najafi, Asal Haj, Yusof, Yus Aniza, Abdul Rahman, Russly, Ganjloo, Ali, Chin, Nyuk Ling
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/37284/1/28%20IFRJ%2021%20%2802%29%202014%20Ali%20424.pdf; http://psasir.upm.edu.my/id/eprint/37284/; http://www.ifrj.upm.edu.my/21%20%2802%29%202014/28%20IFRJ%2021%20%2802%29%202014%20Ali%20424.pdf

In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), wate...