Effect of process parameters on quality of honey osmosed dehydrated Aonla

Abstract

Experiments were carried out to study the effect of immersion time and different osmotic solution temperatures on the quality of dehydrated aonla in honey. Optimum conditions for making honey osmosed dehydrated aonla were found as 78.5% honey concentration, 5:1 solution to fruit ratio, 35 ⁰C osmotic solution temperature, with 80.01% water loss, 13.99% solid gain with process time of 180 minutes.