Kinetics of dehydration and appreciation of the physicochemical properties of osmo-dehydrated plum

The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo-dehydrated plum during storage at an ambient condition. The six treatments with a combination of three different sucrose-sodium chloride concentrations and two peeling conditions were selected in the experiment. Among the treatments, peeled plum dipped into 5% NaCl solution exhibited a faster drying rate. Concerning the rehydration properties of the osmo-dehydrated plum, the whole plum immersed into 50⁰B sucrose solution showed the highest reconstitution behavior and the lowest moisture content (wb). The highest values of water activity of 0.514 and the lowest values of texture 1.79 N-mm² were investigated in 50⁰B sucrose treated whole plum. The peeled plum obtained the highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. Osmo-dehydrated plum with high sugar solution contained more sugar and less total phenolic content nevertheless using only 5% NaCl resulted in less sugar and more total phenolic content after the treatment. The osmo-dehydrated whole plums prepared in 50⁰B sucrose scored the highest overall acceptability (8.0, e.g., like very much) followed by the 50⁰B sucrose with peeled plum envisaged the sensory evaluation analysis. In conclusion, the osmo-dehydrated plum treated in 50⁰B sucrose and unpeeled condition performed better with a view to the overall plum quality, color, and acceptability judged by the expert panelists even after 12 months of storage at room temperature.