Quality attributes of dehydrated pear (<i>Pyrus communis</i> L.) as affected by conventional and novel blanching techniques

A study was conducted to assess the impact of different blanching methods and time on quality dried pear slices. Pears are only available seasonally, making production high-quality slices a valuable commodity. The pears were prepared sliced before being blanched using three methods: traditional with hot water, steam, microwave for varying lengths time. After blanching, cooled then placed filter papers dry. evaluated chemical properties, such as sugars, total soluble solids, titratable acidity, ascorbic acid, Brix/acid ratio, ash content, moisture content. Sensory properties color, taste, texture, overall acceptability also 9-point hedonic scale. data generated analyzed two-way analysis variance (ANOVA) determine significant differences between variables. results showed that method used had non-significant effect (p < .05) slices, sugars (reducing non-reducing), However, there no sensory acceptability. In conclusion, is an effective technique preventing microbial growth enzymatic reactions can lead deterioration It helps remove without adversely affecting physicochemical attributes final product.