Abstract
This research aimed to study on the optimum condition for osmotic dehydration of pomelo. The experimental procedure was divided into 2 sections. For first section, the effect of sucrose solution concentration (50, 60, and 70 oBrix) on osmotic rate and moisture content of osmotic dehydrated pomelo were evaluated. After that, the effects of drying temperature (50, 65, and 80oC) on quality of osmotic dehydrated pomelo including, odor, texture, taste, and color were determined. The experimental results showed that the osmotic dehydration rate of pomelo were 6.4, 9.4, and 9.6 oBrix/hr when the pomelo was immersed in 50, 60, and 70 oBrix sucrose solutions, respectively. The moisture content of osmotic dehydrated pomelo which immersed in 70oBrix was lowest. The osmotic dehydrated pomelo that was immersed in 70 oBrix sucrose solutions and dried at 50oC has highest quality.
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