EFFECT OF SIZE REDUCTION ON OSMOTIC DEHYDRATION OF GUAVA

The effect of parameters such as varying time duration of osmosis and sugar syrup concentration at the time of osmotic dehydration of raw guava slices(5 mm thick) and cubes on mass transfer data such as water loss,solid gain and mass reduction were studied. Sucrose solution of 700B and 800B was employed as per osmotic dehydration process. After completion of osmotic dehydration process, the water loss from guava cubes and guava slicesof 700B is found as 28.45 to 44.41 and 23.49 to 36.14 per sent resp. and of 800B is found as 30.90 to 49.6 and 30.5 to 47.61per cent resp. Similarly,sugar gain and mass reduction was calculated for guava slices and guava cubes. It was observed that the mass reduction, water loss and sugar gain increases with increase in sugar syrup concentration and duration of osmosis.