Dried pineapple is used in a broad variety of ways for example chunks, including fresh, cooked, juiced, and preserved, and they may be found in a lot of different cuisines. In addition to being consumed, pineapple leaves are utilized in the production of textile fiber in the Philippines. This fiber is used, among other things, as a component of wallpaper and in the manufacturing of furniture. Pineapple is an excellent choice for those looking to lose weight since it is an excellent source of fiber while also having a low count, a low salt content, and a low amount of saturated fat. 
It is a rich source of Vitamin A and Beta-Carotene, which helps the immune system, and eyesight, and protects from free radicals; Vitamins B1 and B6, which are good for energy production and the breakdown of sugars and starches in the digestive system; copper, which helps red blood cells. It is an excellent source of Vitamin C and other antioxidants essential for collagen synthesis. Additionally, vitamin C aids in the preservation of the structural integrity of bones, skin, organs, and blood vessels. Vitamin C also helps to maintain Manganese is another mineral that may be found in high concentrations in pineapple. The mineral manganese is a vital component for the creation of energy while also shielding cells from damage caused by free radicals. It helps the body make use of important nutrients like thiamine and biotin, maintains the health of your bones, and contributes to the synthesis of fatty meals. The purpose of this research is to extend the pineapple's shelf life by transforming it into value-added dry fruit chunks through the application of Osmo solar dehydration technology. These dry fruit chunks can be rehydrated and incorporated into a variety of dishes, including fruit salads, laddus, bakery goods, and confectionary items. The components and procedures The unprocessed stuff Ingredients include sugar, potassium metabisulfite, citric acid, and pineapple fruit. Equipment & miscellaneous 
Solar Dryer, Containers, Sealing Machine, and Flexible Packing Materials Gas Stove with Cylinder Flame Kettle furnished with a stirrer Stainless steel utensils and knives and peelers made of stainless steel Styer Solar Stove with Cylinder a process of osmotic dehydration Believe the cell membranes of fruits and vegetables are semi-permeable and allow water to flow through them more quickly than sugar, water can be removed from these foods through a process known as osmotic dehydration. Osmosis results in the removal of minute amounts of fruit as well as acid in addition to water. It is a dynamic process in which water and acid are first withdrawn and then move slowly, while sugar penetration is extremely small initially, but grows with time as the process continues. As a result, the features of the product may be altered by manipulating factors like as temperature, the concentration of sugar syrup, the amount of time spent in the osmosis process, and so on to speed up the dehydration process. Storage The storage evaluation for Osmo – solar dehydrated pineapple chunks (700B) was carried out under two different conditions, namely, Ambient (Amb) storage conditions (370C, 65% RH) and Accelerated (Acc) storage conditions (600C, 95% RH), in two different packaging materials, namely, Aluminium (Al) and Polypropylene (PP), for approximately 6 months. Additionally, the product was tested in all aspects for the assurance of its acceptability and storage. 
The results as well as the debate The osmotic dehydration procedure was in and of itself quite time-cog and arduous, and the final result is excessively sugary, much like candy. As a result, the novel method of Osmo-solar dehydration was adopted as a new way of dehydration to shorten the amount of time required for the process and save on the amount of energy required. Osmo-solar dehydration is a combination of partial osmotic dehydration and dehydration caused by exposure to sunlight. In the Osmo-solar dehydration process, the fruits are first put through osmosis by being dipped in sugar syrup, which acts as the osmotic agent. After this step, the fruits are dried in a sun dryer until an appropriate level of moisture content is reached. This approach works best with tropical fruits including guava, pineapple, banana, mango, sapota, papaya, and apples. Other kinds of fruits may also benefit from using this technique. Drying data First, a comparative search was carried out to determine which drying method was the most effective for the dehydration of pineapple in terms of the amount of time required for drying, the yield that was gained, and the nutritional and sensorial qualities that were retained. When compared to the Osmo solar dehydrated pineapple chunks using an osmotic solution, solar dehydrated pineapple chunks and Osmo - solar dehydrated pineapple slices of 600B (sugar syrup with 600 Brix + 0.1% KMS + 0.2% Citric acid) had a lower level of quality and sensory properties than the Osmo solar dehydrated pineapple chunks using a 700B sugar syrup with 0.1% KMS and 0.2% citric acid. 
As the pineapple slices were soaked in the osmotic solution overnight (for about 9 hours), 30% of the moisture content was removed during the osmosis process in the Osmo solar dehydrated pineapple of 700Brix, which ultimately resulted in a reduction in the amount of time needed for drying in the solar drier. Physicochemical variables and constants When processing food, having a fundamental understanding of the physicochemical properties of food is essential for analggggg the features of the food. The analysis of these food properties and how they react to the conditions of the processing is required because not only do these properties have an effect on the treatment that the food receives during processing but also because they are excellent indicators of the properties and qualities of other food. In the current study, various physicochemical properties of the newly developed product were investigated to ensure the quality of the products. These physicochemical properties included the determination of the moisture content, acidity, Brix, sugar content, and browning index of the product. Because of the overnight soaking in the osmotic solution, the results showed that the sugar content of Osmo solar was significantly higher (68.499) than that of fresh fruit (10.788). On the other hand, the moisture content of solar-dehydrated pineapple chunks was significantly lower (11.282) than that of fresh pineapple. Nutritional parameters The sodium, vitamin C, and vitamin A content of pineapple make it an excellent food choice. Nutrient characteristics such as total carotenoids, vitamin C, total phenols and flavonoids, and minerals such as potassium, salt, iron, crude fiber, and fat were examined in this study. 
According to the findings, the Osmo sun dehydration technology might help preserve a significant number of nutrients while also reducing the amount of energy required. Microbial assay After incubating the samples at 37 degrees Celsius for about 48 hours and plating them on an appropriate nutritional medium such as nutrient agar or yeast extract agar plates, the number of colonies was tallied. The samples were diluted in varying proportions before being used. Sensory assessment The acceptability of the product was determined by conducting a sensory assessment of dehydrated pineapple chunks using a nine-point hedonic scale rating. This evaluation was carried out by ten panelists with varying degrees of training. This sensory evaluation helped that the product had a high level of quality. It was requested of the panelists that they rank the color, look, flavor, taste, texture, and general acceptability on a scale from nine (like highly) to one (like not at all).
- Like very lot
- Like moderately
- Like somewhat
- Neither like nor a dislike
- Dislike somewhat
- Dislike moderately
- Dislike very lot
- Dislike very lot
In the end, a conclusion was arrived at by computing the mean value of all of the ratings for each quality. Table 5 presents the average ratings received from the sensory examination. In terms of color, look, and taste, the findings indicated that Aluminium packed Osmo sun dehydrated Pineapple chunks were preferable to Polypropylene packed Osmo solar dehydrated Pineapple chunks. This was the case when comparing the two types of Osmo solar dehydrated Pineapple chunks. Tell members with varying degrees of training gave Osmo solar dried pineapple chunks and Osmo sundried pineapple embedded chocolate their subjective opinions as part of comparative sensory analysis. According to the findings, the Osmo sun-dried pineapple embedded chocolate had a greater taste, flavor, and overall acceptance compared to the Osmo solar pineapple alone. As a result, Osmo solar dehydrated pineapple pieces may be used as a snack food, and they can be embedded into chocolates to boost their appeal. Both of these applications are possible. In addition to the extensive research that was conducted by our company to provide you with this information, we are also one of the most significant importers and exporters operating in the market for dried fruits and nuts. Our focus is on supplying customers with high-quality products at competitive prices. Because of this, we can present you with data that is both accurate and up-to-date. To put it another way, the primary activity of our organization is the shipment of goods from one nation to another. We are overjoyed to be a part of such a major company, which has activities in several countries and regions located all over the world, and the realization of this fact fills us with unfathomable levels of happiness that we cannot even begin to quantify.