Development of intermediate moisture sand pear slices using osmo-mechanical procedure

The study was carried out to develop intermediate moisture slices of sand pear. The properly cured average sized fruits were peeled and sliced (quarter & halves). The blanched fruit slices were covered with mixture of sugar and glycerol (in equal quality) in ratio of 2.4: 1. After osmotic equilibrium, the slices were dried in the tray drier at 60°C, using PID based temperature controller, to the moisture contents of 10%, 25% & 40% (wb). The slices packed in HDPE (20 micron), PP (micron) & aluminum laminated were stored under ambient conditions for six months. Total soluble solids, acidity, reducing and total sugars, optical density, textural and organoleptic properties of the fresh fruit as well as intermediate moisture slices were studied periodically. The osmotic treatment resulted in the improvement of the texture of intermediate slices. The product had good acceptability upto six months under ambient conditions.