Effect of Hormone and Ripening Agent on Mass Transfer of Pineapple
Md. Mobarak Hossain *
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh–2202, Bangladesh.
Md. Tanjil Hossain
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh–2202, Bangladesh.
Md. Entaduzzaman Jony
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh–2202, Bangladesh.
Md. Nazrul Islam
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh–2202, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
The study aimed at establishing the effect of hormone and ripening agent on mass transfer as well as to find the effect of solution type and fruit to solution ratio for mass transfer of pineapple. Two types of pineapple, organic pineapple and GRM pineapple (pineapple cultivated with growth regulator and medicine) were collected and sliced into 8mm thickness. The slices were immersed in 60% sugar, 55/5% sugar-salt mixture solution for different periods of time at three different fruit to solution ratio (1:6, 1:8 and 1:10) and mass transfer coefficient were determined from the data. Results indicated that for organic pineapple mass transfer coefficient was higher than GRM pineapple (0.1583/min1/2 vs. 0.1502/min1/2). Again, for 55/5% sugar-salt mixture solution, mass transfer coefficient was higher than 60% sugar solution. Maximum rate of mass transfer (0.2281/min1/2) was determined at 1:6 fruit to solution ratio and minimum (0.1504/min1/2) was at 1:10 fruit to solution ratio for GRM pineapple.
Keywords: Pineapple, osmotic dehydration, mass-transfer coefficient, growth regulator, solution ratio.