OSMO-AIR DRIED FRUIT PRODUCTS

OSMO-AIR DRIED FRUIT PRODUCTS
A novel approach towards dehydration
As we talk about processed foods, a few common products like Tomato Sauce, Squashes, Jams, and Jellies flash into our minds like catchwords or prompts. We apt to forget traditional and indigenous products like dried, and/or pickled foods. The reason is not without logic. Mind’s reaction and orientation is logically ‘natural’ because the inventor of the art of modern food preservation/ processing was a French backer, Nicholas Appert (1804). He ‘invented’ the ‘art’ which after another French scientist, Louise Pasteur’s (1826) invention of the world of micro-organisms, became a full fledged ‘science’. After Appert and Louise Pasteur scientists started pioneering works mainly in America. They methodologically revealed the “Principles of Food Preservation” and those were engaged in the applied aspect listed out the “Methods” of Food Preservation. Since the scientists of applied food science research were Europeans, therefore, they could concentrate over the products suitable for European dietary habits and patterns. The scenario is now changing. All developed and developing countries are now busy in examining the commercial potential of their respective regional food preparations and also evolving new cuisines, product mixes for better health and economic value. The list of such innovative yet traditional products is long and exhaustive. In present essay I shall limit myself in discussing about a technique which is a combination of two principles of food preservation namely the dehydration and preservation by sugar. To skip a long technical description of the technique, it is worthwhile to quote this from the researches conducted by Central Food Technological Reaseach Institute (CFTRI), Mysore as follows:
“Osmo-air dried fruits are the dehydrated fruit products based on the novel approach towards dehydration. Osmo-air dehydration involves dehydration of the fruit slices like pineapple, jackfruit, mango in two stages. The first phase is the removal of water using sugar syrup as an osmotic agent. The second phase of the dehydration is the air-drying where the moisture content is further reduced to about 15%. The product of the osmo-air-dehydrated product is found to be near to the fresh fruit in terms of colour, flavour and texture. It can be consumed as a snack. It can also find use in military rations in suitable packing. The osmo-air dried fruit products can be used in ready-to-eat type of foods, ice cream, fruit salad, kheer, cakes and bakery products. Such osmo-air-dried fruit product based units, can be set up in rural areas nearby fruit gardens, to the benefit of rural people. The process is simple and involves preparations like selection of fruits, cleaning, washing, peeling, curing and slicing/dicing. The prepared fruit slices are soaked in sugar solution to remove water by osmotic pressure. Then the slices are drained and dried in hot air drier. The dried fruit is packed in flexible pouches or in blister packs“ (Source-(A Compendium of Selected Technologies Food Processing in Rural Sectors )(CFTRI)
The Osmo-Air Drying technology has fruit specific advantages. A ripe Jackfruit eye (de-stoned) has shown marked increase in taste and aroma (CFRTI: Product development bulletin). This fruit has still not been able to occupy its due place on the dining tables of the effluent and urban societies, although it is consumed in its production area (mainly eastern Uttar Pradesh and parts of Madhya Pradesh & Jharkhand). Guva, which is well known for its nutritive value has been found more acceptable in Osmo-Air –Dried Slices and Leather (osmotic dehydration, guava slices, leather, drying, mass reduction, solid gain, water loss, NEB, ERH- V.R. Sagar, P. Suresh Kumar, International Society for Horticultural Sciences (ISHS) Acta Horticulturae 735: I International Guava Symposium ) is another example. Litchis, Figs, ripe mango slices, apricots etc, provide multiple times value addition when marketed in osmo-dried form because they are considered as delicacies.

Hottest of all, a product made from Amla (Indian gooseberry)-- Amla Laddu -- can be profit leader amongst all fruit & vegetable processed items, provided Its technology is adopted on Osmo-drying technology. Amla Laddu is becoming very popular due to several preferential factors than Amla Muabba. Firstly, it is cheaper than Amla Murabba; secondly, it doesn’t contain Amla kernel (as in Murabba) thus tastes less sweet; thirdly, one Amla Laddu contains more Amla pulp than one piece of Amla Murabba. Now let us list out the draw backs of Amla Laddu. Firstly, it is still a non standardized item. FPO 1955, which defines the product attributes, is silent about Laddu. This results in non conformity in size/weight per Laddu and variation in the colour. Osmo-drying process can be the correct answer for Amla Laddu’s shortcomings. When Osmo-drying technology is used, the product shall be more cheaper (because of low sugar content as compared to traditional Amla Laddu). It can be more colour consistent. The pieces of Osmo-dried Amla Laddu can be reconstituted in real Amla fruit image by using appropriate moulds, and they shall appear transluscent with real fruit shine and can be Blister packed.
1Amla Laddu (Traditional) in the market
If the traditional technology of Amla Laddu manufacturing is replaced by Osmo- drying technology, and they are moulded into real Amla shape and size before packing loose or in blisters strips, it may herald a new era in the world of Amla processing and trade. This revolution may equal to a similar revolution witnessed by us in Potato Chips area by the advent of Uncle Chips.
Equipments and further references
The project for Amla Laddu manufactures by OD method demands for fully automatic plant and adequate R&D support. Hence this project is capital intensive. Others need medium to low investment. A general estimation has been given by the CFTRI as follows:-
The equipment and gadgets required include fruit slicer/dicer, hot air drier, chula, SS vessels, sieves, handling gadgets and heat sealer.
Estimated project cost:
Capacity of the unit : 50 kg/day
Building : 50 M2
Equipment : Rs.1,00,000
Working Capital (1 month) : Rs.50,000
Utilities per day: -- Manpower : 6 Nos. --- Power : 8 KW -- Water : 3,000 litres -- Fuel – coal/firewood : 100 kg
For manufacturers/suppliers of relevant equipment an gadgets, refer to:-
1.Deccan Kampa Enterprises, 60, Central Bazar Road Bajajnagar, Nagpur-447 010
2.Arctic India Sales, 20, Rajpur Roads New Delhi.(Source-(A Compendium of Selected Technologies Food Processing in Rural Sectors) (CFTRI); The actual cost of projects may vary from place to place.