Involvement of some process variables in mass transfer kinetics of osmotic dehydration of mango slices and storage stability

Osmotic dehydrated mango slices can be prepared from firm and ripe Mango fruits after peeling and cutting of fruits into slices (2 cm thick) and dipping in a solution [sugar (60(0)B) + KMS(0.05%) + citric acid (0.1%)] for 6 h at 60 degrees C. During osmosis, water loss and solid gain increased with increase in sugar concentrations (40 -70 degrees B) and temperature of solution (40-70 degrees C). Optimum solid gain (12.3%), water loss (31.8%), mass reduction (19.4%) and sensory attributes in slices were recorded in 60 degrees B sugar solution at 60 degrees C. Osmotic drying considerably increased sugar content and reduced acidity without any significant change in colour, texture and original flavour of slices. Product was acceptable up,to 6 months when it was stored in 200 g high density polyethylene (HDPE) bags at ambient temperature.