Impact of different drying methods on sensory properties of osmotic dehydrated pineapple slices

Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. Drying reduces the possibilities of the contamination by insects and microorganisms so that product is prevented. An experimental study was performed to determine the Sensory Evaluation of pineapple slices subjected to drying in open sun drying, cabinet tray dryer at 50°C, 60°C and 70°C and hot air oven at 50°C, 60°C and 70°C with osmotic treatment indicated that T₀ (Control), T₁(50°Brix) and T₂ (60°Brix). The result obtained showed that a product osmo-treated 60°brix at 50°C tray dried shows the better texture, flavor, color, taste and overall acceptability.