Description

Food dehydration is one of the most relevant and challenging unit operations in food processing, as well as a topic of continuous interest in food research. The aim of the present work was to study the influence of advanced technique of osmo-freeze drying on the quality of sapota powder, with a view to recommending products that provide the highest nutritional quality and storage stability. The study focused on optimization of many processing variables of osmotic dehydration, freeze drying, hot air drying, vacuum packaging and storage to obtain best quality final product in terms of physical, biochemical, microbial and sensory evaluation. This publication indicates the best alternatives to conventional food processing methods and their effect on food quality. It is hoped that the publication will benefit the practicing food technologists / post harvest technologists and Undergraduate / Postgraduate students who are working in the field of processing and preservation of perishable fruits