Mass transfer and texture variation during osmotic dehydration of pears

C.C. FERRARI; J. R. ARBALLO; R.H. MASCHERONI

Montreal

Conferencia; 4th Inter-American Drying Conference IADC 2009; 2009

WCCE

Ten mm thick half slices of Packham's Triumph pears were osmoticallyn mm thick half slices of Packham's Triumph pears were osmotically dehydrated in aqueous solutions, held at 30°C, of sucrose or sorbitol of 40 or 60 °Brixydrated in aqueous solutions, held at 30°C, of sucrose or sorbitol of 40 or 60 °Brix and in combinations of both solutes for periods of up to 24 h. Mass transfer wascombinations of both solutes for periods of up to 24 h. Mass transfer was characterized by water and weight loss and soluble solids gain and was modeled througharacterized by water and weight loss and soluble solids gain and was modeled through simple analytical or empirical models, which gave good correlation to experimental data.imple analytical or empirical models, which gave good correlation to experimental data. The assays of fracture stress showed that fruits texture was markedly affected by the osmotic process, with a significant reduction of this property with the increase ofe assays of fracture stress showed that fruits texture was markedly affected by the osmotic