Efficacy of Osmo-Convective Process Parameters for Kinnow Fruit Slices and Its Optimization Using Response Surface Methodology

The optimal condition for osmo-dehydrated kinnow product from kinnow fruit slices with peel by simultaneous osmo-convective dehydration was evaluated. The process parameters used for sugar osmosed samples were; osmotic process temperature (35–75 °C), solution concentration (55–75°Brix), immersion time (150–270 min) and convective drying temperature (45–65 °C). A Central Composite Rotatable Design was employed to assess the different Osmo-convective parameters. The optimized conditions for developed kinnow product were found to be osmotic process temperature 65 °C, convective drying temperature 50 °C, concentration 61°Brix and immersion time 187 min. © 2018, The National Academy of Sciences, India.