Section XI. Drying of food agricultural materials

MARCELA RODRIGUEZ; R. H. MASCHERONI; A. M. PAGANO

IDS 2010- DRYING 2010

Docupoint GmbH

Lugar: Magdeburg; Año: 2010; p. 1415 - 1422

The objective was to dehydrate nectarines Caldesi in concentrated solutions of glucose or sorbitol 60% w/w, followed by hot air drying. During the osmotic dehydration OD, the time affected all the analyzed variables, obtaining different values of moisture ratio and soluble solids ratio, depending on the osmotic agent used. These two variables, as well as the loss of water, were influenced by the relation of fruit to osmotic agent. The soluble solids gain and water loss depended on the thermal bath temperature. During the hot air drying, moisture reduction was affected by the time and the temperature of drying, as well as the conditions of the OD.