Not Available

Not AvailableOsmotic dehydration (OD) conditions of carrot slices were optimized using sucrose concentration (40-70°B), immersion time (20-40 h) and process temperature (35-55 °C) for maximum weight reduction (WR), water loss (WL), minimum solute gain (SG) and minimum dehydration ratio (DR) as response variables. Carrot slices pre-treated with 70°Brix syrup for 40 hours resulted in maximum weight reduction (11.24%), water loss (49.29%) and solid gain (38.05%). Pretreatments with low sugar syrup concentration of 40 and 50°Brix at both osmotic duration 20 and 40 hours resulted in an overall weight gain as values for weight reduction (WR) were negative (-9.37 to -29.00%), as well as an increase in solid gain and water loss in osmotically dehydrated carrot slices. Different osmotic treatments significantly affected weight reduction (WR), water loss and solid gain in carrot slices after osmosis.Weight reduction ranged from ˗29.00 to 11.24 per cent, weight loss from 1.33 to 49.29 per cent and solid gain from 20.70 to 38.05 per cent. Carrot slices subjected to 70°Brix syrup for 40 hours osmosis recorded maximum yield (58.33%) and lowest drying ratio (1.71:1) followed (58.26%) by 60°Brix syrup for 20 hours osmosis and (57.17%) 60°Brix syrup for 40 hours osmosis.Not Availabl