@article{MAKHILLJFT20201828359,
    title = {Standardization of Technology for Osmotic Dehydration of Wild Apricot (Chulu)},
    journal = {Journal of Food Technology},
    volume = {18},
    number = {2},
    pages = {9-14},
    year = {2020},
    issn = {1684-8462},
    doi = {jftech.2020.9.14},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2020.9.14},
    author = {Suneeta,Anil and},
    keywords = {Osmotically dehydrated,wild apricot,dipping time,sensory quality,overall acceptability},
    abstract = {Present study was undertaken with a view to
standardize the technology for the preparation of
osmotically dehydrated wild apricots. For this, an
experiment was conducted in which apricot fruits of three
cultivars namely New Castle, Ranichauri (V<sub>1</sub>) wild
apricot, Ranichauri (V<sub>2</sub>) and wild apricot, Kanatal (V<sub>3</sub>)
were harvested at optimum maturity, brought to the Post
Harvest Technology Lab of the Department, washed and
shade dried. The fruits after lye peeling (1.0% NaOH
solution in boiling water for 30 sec) were dipped in 70&deg;
Brix sugar syrup containing 0.05% KMS for 0-8 h
followed by drying in mechanical dehydrator at 55&plusmn;2&deg;C
for 6 h. Result shows that during 8 h of osmotic dipping,
about -0.53 to 48.33% weight loss was recorded in
different apricot varieties which rose to about
51.33- 78.67% after 6 h of further drying in a mechanical
dehydrator. Therefore, 8 h dipping time was found to be
the best for effective drying of apricots. Among varieties,
the average drying time was minimum (6 h) for wild
apricot, Kanatal, i.e., (V3) and the maximum average
dried fruit yield of 24.87% was also observed in wild
apricot, Kanatal (V3). Also on the basis of sensory
evaluation, the product prepared from wild apricot,
Kanatal (V3) dipped for 8 h followed by drying in
mechanical dehydrator for 6 h was found to be superior
over the rest of the products for its overall acceptability.}
    }