BIOCHEMICAL CHANGES TAKES PLACE IN OSMO-AIR DEHYDRATED LONGITUDINALLY SLICED NENDRAN BANANA (VART. KALIETHAN) BY RSM

M. KEERTHISHREE¹*, P. R. GEETHA LEKSMI², H.P. CHETHAN PRASAD³, D. PARAMESHA^4
1Department of Processing Technology, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala Agricultural University, Thrissur, 680656, Kerala
²Department of Processing Technology, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala Agricultural University, Thrissur, 680656, Kerala
³Department of Post Harvest technology, Navsari Agricultural University, Navsari, Gujarat 396445
⁴Department of Post Harvest technology, University of Agricultural Sciences, GKVK, Bangalore, 560 065, Karnataka
* Corresponding Author : keerthishree150@gmail.com

Received : 16-05-2017     Accepted : 30-07-2017     Published : 18-08-2017
Volume : 9     Issue : 38       Pages : 4585 - 4588
Int J Agr Sci 9.38 (2017):4585-4588

Keywords : Osmotic dehydration, Biochemical parameters, Physical parameters, thickness, concentration, RSM
Academic Editor : G Thirupathaiah, Dr R. Pandiselvam, Dr Apsana R, Dr Mayilvaganan
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Dr. P. R. Geethalekshmi, Kerala Agricultural University and M.S. Sanjeev of central tuber crops research institute, Trivandrum for extensive personal and professional guidance and taught me a great deal about scientific research
Author Contribution : Keerthishree M– conception and design of the work, data collection, data analysis and interpretation, drafting the article, Critical revision of the article, final approval of the version to be published and acted as corresponding author

- Cabinet tray drier (Gallen Kamp hot box) of banana was conducted in 3 steps. i.e. Concentration, time and thickness (longitudinal 15cm). Osmosis was carried out using three different concentrations of sugar solution (50, 60 and 70 %) with added preservatives of KMS (0.1%), citric acid (0.1%), and ascorbic acid (0.2%) in the osmotic solution at immersion time of (40,60,80 minutes) whereas, constant parameters were sample to solution ratio of 1:1 and sample thickness of around 5mm,10mm, 15mm during osmotic solution and found that best 55°C of osmosis remain constant. The combined effect of solution, sugar concentration, time of moisture loss and thickness was investigated by developing treatment combinations. Biochemical parameters while osmosis and physical parameters of osmo-air dried banana slices were statistically analysed by using RSM (9.3 ver.). The combined parameters with the obtained results showed significant differences based on the concentration, time, thickness, shape.

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