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Matured ripe cashew apples were transversely cut into 10 mm, 15 mm and 20 mm slices and immersed in sugar solutions of 52°Brix, 60°Brix and 68°Brix, for 10 h. The osmotic temperature was maintained at 27 °C in a water bath. Osmosed samples were subsequently dried in either an air-oven (50 °C) or a vacuum-drier (50 °C), both for 6 h.The instantaneous moisture content (d.b) of osmosed cashew apples decreased with increasing immersion time and osmotic solution concentration, but also increased with increasing slice thickness. The water loss, solids gain and percentage weight reduction increased with increasing osmotic solution concentration and immersion time, but decreased with increasing slice thickness. Osmotically dried samples received high acceptability. Sample pre-osmosed in 60°Brix and 68°Brix solutions were significantly better (P>0.05) than those pre-osmosed in a 51°Brix solution. A significant difference (P>0.05) between the osmo-oven and osmo-vacuum dried cashew apples could not be ascertained (under the conditions of the investigation). |
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