Vol. 9, Special Issue 9, Part A (2025)

This study investigated the effect of different pre-treatments and packaging materials on the drying kinetics and storage quality of osmotically dehydrated cauliflower (Brassica oleracea var. botrytis). Fresh, uniform cauliflower florets were subjected to four pre-treatment methods: control (untreated), blanching (100 °C for 3 min), citric acid steeping (0.25% for 10 min), and potassium metabisulphite (KMS) steeping (0.25% for 10 min). Samples were osmotically dehydrated in sodium chloride (NaCl) brine at concentrations of 1%, 2%, and 3%, using a sample-to-solution ratio of 1:4 at 27±2 °C for 4 hours, followed by tray drying at 60 °C until constant weight. Dried samples were packaged in aluminum foil and high-density polyethylene (HDPE) pouches and stored at ambient temperature (25±2 °C) for 120 days. Drying kinetics parameters sample weight, moisture content, moisture loss, drying rate, and moisture ratio were analyzed along with physicochemical (pH, titratable acidity, optical density, ash, ascorbic acid) and sensory attributes at intervals of 0, 30, 60, 90, and 120 days. Results indicated that blanching and citric acid treatments significantly enhanced drying efficiency, reduced drying time, and improved retention of ascorbic acid, color, and sensory scores compared to control and KMS treatments. The drying process followed the classical two-phase pattern, with an initial constant-rate period followed by a falling-rate period. Regression models for drying characteristics exhibited high R² values (>0.90) in most cases, confirming strong predictive capability. During storage, aluminum foil packaging maintained superior product quality with lower moisture uptake and higher nutrient retention than HDPE. The optimized process blanching or citric acid pre-treatment, osmotic dehydration in 2-3% brine, tray drying at 60 °C, and storage in aluminum foil proved effective for prolonging shelf life and enhancing marketability.