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Agriculture and Food Sciences Research 
Vol. 6, No. 1, 22-29, 2019 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/journal.512.2019.61.22.29 

© 2019 by the authors; licensee Asian Online Journal Publishing Group 

    

 
 
 
Impact of Osmodrying on Qualitative Properties of Fruits Viz. Pineapple Cube, 
Apple Cube and Banana Slice 

 
Subhajit Ray    

 

 

 
Associate Professor, Department of FET, CIT Kokrajhar, Assam, India. 

 

 
Abstract 

Nowadays osmodrying is proved to be an efficient technique of processing and preservation of 
fruits and vegetable varieties. The process of osmodehydration can promote the suitability of 
processing of various categories of fruits and vegetable produce with retention of organoleptic and 
nutritional characteristics. The aim of this project work is to prepare osmodried fruit cubes with 
satisfactory health benefits and good organoleptic acceptance. To carry out the project work, 
apples, banana and pineapple of fresh quality was purchased from local market adjacent to the 
institution. Now these fruits were blanched, peeled and were formulated using different 
concentrations of sugar solutions viz. 60%, 65% and 70% respectively. The dehydrated fruits were 
then subjected to physico-chemical and microbiological analysis. The chemical quality indexes 
viz.moisture, ash, fat and sugar were analyzed for the osmodried products. For osmotically 
dehydrated apple, pineapple and banana cubes, the estimated moisture ,ash, fat and sugar content 
were found as 77%, 77.64%, 79.24% ;0.12%, 0.06%, 0.08%; 0.1%, 0.07%, 0.08%; 24.2%, 25%, 26.5% 
and 10.71%, 17.25%, 10.76%; 0.1%, 0.12%, 0.01%; 0.001%, 0.002%, 0.02%; 28%, 29.60%, 30% and 
16%, 13.37%, 13.97%; 2%, 2.2%, 2.6%; 0.005%, 0.01%, 0.01%; 18%, 20.30%, 21.70% with respect to 
preservation in 60%,65%,70% sugar syrup respectively. Microbiological analysis of osmodried 
apple, pineapple and banana revealed that negligible count of yeast and mold occurred at an 
incubation temperature and time of 37 degree centigrade for 72 hours with an optimum sugar 
concentration of 70%.Sensory evaluation in terms of appearance, color, flavor, body, 
mouthfeelness and overall acceptability of pineapple cube, apple cube and banana slices in different 
sugar concentrations viz. 60%, 65%, 70% were studied. Therefore in this study 70% sugar solution 
was proved efficient for osmodehydration in terms of its nutritional and organoleptic significance. 

 
Keywords: Osmodried fruits, Preservation, Nutritional quality, Sensory characteristics, Utilization. 

 
Citation | Subhajit Ray (2019). Impact of Osmodrying on 
Qualitative Properties of Fruits Viz. Pineapple Cube, Apple Cube 
and Banana Slice. Agriculture and Food Sciences Research, 6(1): 22-
29. 
History:  
Received: 6 December 2018 
Revised: 16 January 2019 
Accepted: 28 February 2019 
Published: 19 April 2019 
Licensed: This work is licensed under a Creative Commons 

Attribution 3.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Funding: The author gratefully acknowledged the infrastructural support of 
department of FET, CIT Kokrajhar, Assam, India, Pin: 783370 for completion 
of the work. 
Competing Interests: The author declares that there are no conflicts of 
interests regarding the publication of this paper. 
Transparency: The author confirms that the manuscript is an honest, 
accurate, and transparent account of the study was reported; that no vital 
features of the study have been omitted; and that any discrepancies from the 
study as planned have been explained. 
Ethical: This study follows all ethical practices during writing.   

 

 

Contents 
1. Introduction ...................................................................................................................................................................................... 23 
2. Materials and Methods ................................................................................................................................................................... 24 
3. Result and Discussions ................................................................................................................................................................... 26 
4. Conclusions ....................................................................................................................................................................................... 28 
References .............................................................................................................................................................................................. 28 
 

 
 
 

 

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1. Introduction 
Osmodrying as a food preservation technique involves the addition of highly concentrated solution of osmotic 

agents e.g. sugar, salt into the food materials. Fruits and vegetables dehydrated slightly can be added to various 
kinds of dairy products as well as bakery and confectionary items. Finally the food materials are dried completely 
and can be considered as suitable components of cereal based products [1]. Various process parameters involving 
in drying process as well as constituents responsible for osmosis can affect greatly on the nutritional and other 
quality attributes of osmotically dehydrated fruits and vegetables [2, 3]. Though there is a significant loss of 
various nutrients during dehydration but at the same time the dried food materials enriched with concentrated 
solutions caused for osmosis can greatly increase its dietary value apart from its organoleptic properties. Human 
health is highly benefited by the consumption of processed dehydrated fruits due to the potential availability of 
various microelements as well as antioxidants, soluble dietary fibers and also provides significant amount of energy 
where it is produced by osmosis by the application of concentrated sugar solution followed by dehydration as a 
result of convective air current. The process restricts the appearance potential of osmodried fruit items where 
consumers like weighty one. Suitable alternatives of sucrose e.g. glucose, trehalose, polyols, fruit juice concentrate 
and different carbohydrate mixtures as osmotic agent has been tested and proved as potential osmotic substances 
though the knowledge about the influence of these substances on taste as well as organoleptic attractivity is 
unknown [4-8]. The process of osmosis results the elimination of water along with little amount of acid from fruits 
and vegetables where the semipermeable cell membrane can only permit water in comparison to sucrose which 
penetrates rapidly with respect to time. Various factors e.g. temperature, concentration of sugar syrup as well as 
solution of osmotic agent, time etc.  greatly influence the osmodried fruits and vegetable based product 
characteristics [9].These osmodried fruits have varied applications in various sweet dish preparations such as ice-
cream, custard, pudding etc. One such application which was performed during this research work was the 
preparation of custard with osmo-dried fruits. The spoilage opportunity of fruit is more due to occurrence of more 
than 70% water. Therefore proper storage as well as dehydration is the suitable way of keeping such kind of food 
materials for longer period. The mechanism of osmosis in fruit pieces involves the water migration because fruit 
pieces consisting of sucrose and other constituents where the structural entity of cells functions like effective semi-
permeable membrane. According to Pointing, et al. [10] the influence of slight drying of fruit slices in sucrose 
solution reveals that the maximum extent of water removal will be 50% of the initial weight of different fruits like 
banana, papaya, mangoes and apples. 
 

1.1. Qualitative Upgradation of Food Product 
Osmosis followed by convective drying is always preferred to obtain the good quality of food product. 

According to several studies it has been observed that the sensory qualities of e.g. color, flavor and texture of food 
product is significantly enhanced by osmodrying [10, 11]. 
 

1.2. Energy Efficicacy 
Osmotic drying process is economical in use in juice and beverage industries because of less consumption of 

energy in comparison to other conventional drying process. The process of osmosis reduces water activity and 
extend the shelf stability thereby preserve the food products in a way where only drying process needs more 
amount of energy and can be avoided. The resultant osmotic solution can be used in juice or beverage industries as 
a product, improving process economy, or it may be re-concentrated for further drying. 
 

1.3. Reduction of Cost  
Due to ease of handling and transport to market the packaging and distribution cost of osmodried food 

products is significantly reduced. According to Biswal [12] it has been observed that successive osmodrying and 
freezing of fruits and vegetables can save packaging and distribution costs effectively. 
 

1.4. Preservation without Chemical Treatment  
Canned fresh apple slices can be well preserved by the addition of texture modifier e.g. calcium chloride [13]. 

Osmo-canning process employed for apple slices results firmer texture and qualitative improvement. Osmotic 
process discourages the reduction of enzymatic browning by using chemical [10]. 
 

1.5. Storage Stability of Osmodried Product  
Osmosis results better storage stability of fruits and vegetables than its untreated counterpart due to reduced 

level of water activity which lowers the extent of chemical reaction and the growth of toxin-producing micro-
organisms in the food. Canning of fresh fruit and vegetable consisting of high moisture causes flavor reduction by 
dilution of sugar syrup with product water. Osmo-canning process can suitably improve the storage stability of 
product and can prevent the flavor loss. 
 

1.6. Limitations of Osmotic Dehydration Process 
Addition of acid extracted from fruit in solution causes osmosis may overcome the problem of lowering of 

acidity [10].According to Lenart and Flink [1] osmodrying has been proved as a suitable alternative of other 
processes like sulphitation of fruits or blanching in comparison to enzyme activation as well as textural defects. 
Syrup management strategy must be improved to overcome the problem in industrial application  
 

1.7. Selection of Raw Materials for Osmodrying  
1.7.1. Internal Properties of Raw Material 

The process of osmosis is governed by several controlling parameters including the variety, maturity, solube 
and insoluble solid content, intercellular spaces and most importantly enzymatic activity but solute concentration 
as well as process temperature has no effect on the gain of solid rate kinetics. 



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1.7.2. Morphology and Dimensions of Fruit Slices 
Loss of water during process of osmosis has a significant impact mainly adverse effect on the product 

morphology related to surface area [14]. It has been observed [11] that the partition coefficient of water into 
solute particles decreased with the increment of surface area, temperature, syrup concentration and thickness as 
morphological parameter. Generally the dimension ranges from (3-10) mm was suggested of different shapes e.g. 
rectangular, circular or cubical for osmodrying treatment.  
 

1.7.3. Pretreatment for Osmosis 
Pretreatment techniques like blanching or freezing has an adverse effect i.e. qualitative deterioration before the 

loss of water during osmosis. Different types of color degradation phenomena including enzymatic browning, 
discoloration etc. can be restricted by the addition of 1% citric acid,sulphur dioxide and acidic or alkaline solution of 
esters made of oleate before drying as well as osmodrying [15, 16]. A high quality osmodried food products based 
on papaya, mango slices etc. can be prepared by pretreatment with 0.4% ascorbic acid solution or 0.4 % ascorbic 
acid + 0.1% KMS solution for 30 min time exposure.  
 

1.7.4. Dipping Time 
A significant increase in elimination of water occurs due to rise in deeping time where solution concentration 

remains constant. It has been observed generally the maximum major solute migration took place within two hours 
of osmosis. According to Tiwari and Jalali [17] the rate decrement of osmodrying in mango and pineapple affects 
the increase in weight loss. According to the investigation [18, 19] it has been reported that osmodrying occurs at 
500C for 3 hrs deeping time shown optimum level of water elimination and gain of sucrose as compared with 700C 
for same duration.  

 
1.7.5. Materials Required for Osmosis 

It has been observed from several reports that osmodrying process for fruits chiefly and vegetables can be 
suitably governed by materials viz. sugar, glucose, calcium chloride, monohydroxy ethanol and polyhydroxy 
compounds such as lactose, malt dextrin, corn syrup and mixtures and sodium chloride respectively.  
 

1.7.6. Stirring/Mixing 
The rate of process of osmosis will be rapid during well stirred as well as mixed fruits with sugar syrup due to 

reduced mass transfer resistance (KL) which causes defect. It has also been observed [14, 19] that there is a 
significant effect of mixing speed on elimination of water. 
 

1.7.7. Fruit Slices to Osmotic Agent Ratio 
An optimum ratio is always maintained to achieve a good result. Therefore conventionally in practice 

according to Tiwari [19] a ratio of 1:2 or 1:3 is optimum. 
 

1.7.8. Mass Transfer Phenomena during Osmotic Dehydration 
In osmodehydration process followed by concentration development three major types of counter current mass 

transfer is suggested [19, 20]. A series of phenomena including water out flow from product to solution, a solute 
migration e.g. preservative, nutrients etc., improvement of organoleptic quality as well as leaching out of various 
solutes e.g. sucrose, organic acids, minerals, vitamins etc occurs during osmodehydration process. 
 

2. Materials and Methods 
To carry out the project work, apples, banana and pineapple of fresh quality was purchased from Kokrajhar 

Market, Assam adjacent to the institution. The manufacturing flow diagram is suitably indicated in Figure 1.  
Collection and sorting, grading of fruits. 
 

2.1. Utilization of Osmodried Fruits 
One of the suitable applications of osmodried fruits was done by the preparation of custard. The manufacturing 

flow diagram is indicated Figure 2. 
 



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Figure-1.General manufacturing flow diagram of Osmodried fruits. 

                                                 Source: Subhajit Ray,2019. 

 
 
 



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Figure-2. General manufacturing diagram of custard. 

                                  Source: krishikosh.egranth.ac.in.  

 
Refrigerated milk based product mixed with custard powder and finally Osmodried fruit cubes are placed in the 

surface as topping material for display as well as sensory acceptability. 

2.2. Sensory Evaluation 
Sensory characteristics of osmodehydrated fruits (apple, pineapple, banana) were assessed by a group of trained 

panelists by using nine point hedonic rating test. The nine point hedonic rating scale is considered as standardas 
followed by sensory panel in any sensory evaluation study [21]. 
 

2.3. Determination of Chemical Quality Parameters 
Moisture content, fat content, ash content and carbohydrate content of osmodried fruits was measured using 

AOAC [22] procedure.  
 

2.4. Microbiological Examinations of Osmodried Fruits 
Microbiological analysis of the osmodried fruits were carried out using Salle [23]. 

 

3. Result and Discussions 
3.1. Proximate Composition of Osmodried Fruit  
 
 

Table-1.Evaluation of chemical quality of Osmodried apple cube. 

% Sugar concentration Moisture     (%) Ash (%) Fat   (%) Carbohydrate     (%) 

60 77 0.12 0.1 24.2 
65 77.64 0.06 0.07 25 
70 79.24 0.08 0.08 26.5 

                Source: Subhajit Ray,2019. 
 
From Table 1 it was found that after osmo dehydration of apple cube with sugar solutions of 60%,65%,70% 

concentration, the estimated moisture ,ash, fat and sugar content were found as 77%,77.64%,79.24%; 
0.12%,0.06%,0.08%; 0.1%, 0.07%, 0.08%; 24.2%,25%,26.5. 
 

Table-2.Evaluation of chemical quality of Osmodried pineapple cube. 

% Sugar concentration Moisture     (%) Ash (%) Fat   (%) Carbohydrate     (%) 

60 10.71 0.1 0.001 28 
65 17.25 0.12 0.002 29.6 
70 10.76 0.01 0.02 30 

                      Source: Subhajit Ray,2019. 
 



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From Table 2 it was found that after osmo dehydration of pineapple cube with sugar solutions of 60%,65%,70% 
concentration, the estimated moisture ,ash, fat and sugar content were found as 10.71%,17.25%,10.76%; 
0.1%,0.12%,0.01%; 0.001%,0.002%,0.02% ;28%,29.60%,30%. 
 

Table-3.Evaluation of chemical quality of Osmodried banana slice. 

% Sugar concentration Moisture     (%) Ash (%) Fat   (%) Carbohydrate     (%) 

60 16 2 0.005 18 
65 13.37 2.2 0.01 20.3 
70 13.97 2.6 0.01 21.7 

                    Source: Subhajit Ray,2019. 
 

From Table 3 it was found that after osmo dehydration of banana slice with sugar solutions of 60%,65%,70% 
concentration, the estimated moisture ,ash, fat and sugar content were found as16%,13.37%,13.97%; 2%,2.2%,2.6%; 
0.005%,0.01%,0.01%; 18%,20.30%,21.70%. 
 

Table-4.Microbiological analysis of osmodried fruits. 

Products Concentrations(%) Microbial count of Yeast and Mold at 37 Degree Centigrade (cfu/gm) 

Finished Product 

Pineapple 60 57-63 
65 negligible 
70 negligible 

Apple 60 34-36 
65 10-12 
70 negligible 

Banana 60 78-87 
65 72 
70 24-29 

         Source: Subhajit Ray,2019. 

 
It is observed from Table 4that after osmo dehydration of first fruit viz.pineapple cubes with sugar solutions of 

three different concentrations, pineapples dehydrated using 65% and 70% sugar concentration shows negligible 
growth of yeast and moulds when incubated at 37 degree centigrade for 72 hours. Similarly apple cubes dehydrated 
using70% sugar concentration shows negligible growth of yeast and mold. In case of banana slice 70% sugar 
concentration was found comparatively better than the other two concentrations as compared with growth of yeast 
and mold.  
 
3.2. Comparison of Sensory Evaluation Datas Using Bar Diagram 
 

 
Figure-3. Evaluation of sensory characteristics of osmodried Apple by semi-trained panel of judges. 

                                    Source: Subhajit Ray,2019. 

 
From Figure 3 it is evident that the appearance of osmotically dehydrated apple cube with 60% sugar 

concentration is a little low as compared to the other concentrations. Apple dehydrated using 65% sugar 
concentration was found to be acceptable organoleptically with all respect as compared to the other two samples of 
apple dehydrated osmotically using 60% and 70% sugar concentration respectively. 
 

 
Figure-4. Evaluation of sensory characteristics of osmodried Pineapple by semi-trained panel of judges. 

                              Source: Subhajit Ray,2019. 
 



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From Figure 4 it can be observed that pineapple cube dehydrated osmotically using 60% and 70% sugar 
concentration was found to have a good overall acceptability. But in case of the pineapple cube dehydrated using 
65% sugar concentration the body and texture was not satisfactory and it also result a poor mouthfeelness. 
 

 
Figure-5. Evaluation of sensory characteristics of osmodried Banana by semi-trained panel of judges. 

                                 Source: Subhajit Ray,2019. 
 

From Figure 5 it was seen that the results on sensory analysis for banana slice after osmotic treatment viz.60%, 
65% and 70% sugar solution respectively showed a marked decrease in the body and texture of the product 
compare to other evaluated datas.    
 

4. Conclusions 
Osmodrying was performed to extend the shelf stability of fruit slices by using three different concentrations of 

sugar solutions viz.60%, 65%, and 70% respectively on three fruits viz. Apple, Pineapple and Banana. The moisture, 
ash, fat and sugar analysis were performed for the final dehydrated products and the values were reported. For 
osmotically dehydrated apple, pineapple and banana cubes, the estimated moisture ,ash, fat and sugar content were 
found as 77%,77.64%,79.24%; 0.12%,0.06%,0.08%; 0.1%, 0.07%, 0.08%; 24.2%,25%,26.5% and 
10.71%,17.25%,10.76%; 0.1%,0.12%,0.01%; 0.001%,0.002%,0.02% ;28%,29.60%,30% and 16%,13.37%,13.97%; 
2%,2.2%,2.6%; 0.005%,0.01%,0.01%; 18%,20.30%,21.70% with respect to preservation in 60%,65%,70% sugar syrup 
After performing the microbiological analysis of dehydrated fruits it can be seen that after osmo dehydration of 
pineapple with sugar solutions of three different concentrations, pineapples dehydrated using 65% sugar syrup and 
70% sugar syrup shows negligible growth of yeast and moulds when incubated at 37 degree centigrade for 72 
hours. Similarly apples dehydrated using70% sugar syrup shows negligible growth of yeast and mould. In case of 
banana 70% sugar concentration was found comparatively better than the other two concentrations as compared 
with the count of yeast and mould. Therefore it can be concluded that for all the three fruits 70% sugar solution 
was found optimum for osmodehydration .Experimental results also revealed that osmotically dehydrated fruit 
prepared by finite concentration of sugar syrup not only improve it’s shelf stability but also enhances nutritional 
value and sensory characteristics. 
 

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