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Effect of Temperature and drying time on the Quality of
Osmotically Dehydrated Pineapple
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Chanicha Jinakan
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, Natwalinkhol Settapramote
1
, Piyamas Tancharoenrat
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,
Jeerada Kamkaeow
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and Mekala Wongkaew
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ćǰWater activityǰ(A
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ćǰL*ǰ65.67 ÙŠ
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Abstract
This research aimed to study on effects of temperature types and drying time on the
qualities of osmotically dehydreated pineapple. The drying temperature were two types of
temperature ,70
°
C and the mixed temperature at 70 and 90
°
C using the drying time at three
levels, 10 11 and 12 hours. The results showed that the type of drying temperature did not affect
the chemical quality of osmotically dehydreated pineapple, but affected on water activity (A
w
) with
the significantly different in statistics p<0.05). The optimal drying condition for osmotically
dehydreated pineapple was
70 ° C for 11 hours which resulted the product had the qualities of
water activity, %moisture content, color L *, a *, b * at the values of 0.73, 17.42%, 65.67 2.81 14.70,
respectively. Consumer rated the overall liking score at medium level (7.9 scores) and did not found
yeast and mold in osmotically dehydreated pineapple product.
Keyword:
Drying , Osmotically Dehydreated Pineapple
1
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ćðćÜǰ52000
*
Corresponding author: Tel.: 086-2055523 E-mail address:
