Optimization of Low-cost Drying Technology for Preservation of Peach (<i>Prunus Persica</i>) Using RSM

Peach is an important fruit; however, its perishability limits availability to the consumers. The present study fosters a low-cost preservation method of peach involving osmotic dehydration at 35–45?C using sugar solution (50–70?Brix) for 60–180 minutes. conditions (OD) slices in terms maximum water loss (WL), rehydration ratio (RR), minimum solute gain (SG) with optimum hardness, and overall acceptability (OA) were optimized Box-Behnken Design (BBD) response surface methodology (RSM). regression coefficient models indicated that time immersion was most significant (p < .001) factor WL SG, followed by temperature. Furthermore, had positive effect on whereas it negative organoleptic properties osmo-dried slices. Sucrose concentration 63.20?Brix 133 minutes 41?C suitable obtain possible WL, RR, acceptability. Combined drying (OD+CAD) significantly reduced better retention sensory attributes. subjected combination OD+CAD good (45–50%) bioactive components even ambient temperature score above 6.0 6-months shelf life product. technology demonstrated among small-scale processors entrepreneurs based received, more than 90% highly rated this technique as efficient, energy-conserving, easy adopt.