IMAM   24519
INSTITUTO DE MATERIALES DE MISIONES
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Characteristic variables for the osmotic dehydration of some tropical fruits
Autor/es:
RODRIGUEZ, ANABEL; FERNÁNDEZ, PAULA ROSANA; LOVERA, NANCY NOELIA; RAMALLO, LAURA ANA; MASCHERONI, RODOLFO HORACIO
Lugar:
Atenas
Reunión:
Congreso; 29th EFFoST International Conference Proceedings: Food Science Research and Innovation; 2015
Institución organizadora:
National Technical University of Athens (NTUA)
Resumen:
Tropical fruits (pineapple, mango, papaya, guava, uchuva, star-fruit, etc.) are widely consumed fresh or processed due to their desirable taste and flavor and high vitamin and antioxidant contents. Most of them are highly perishable and different preservation methods are used to prolong their shelf life (freezing,dehydration, sterilization, dehydration and incorporation to snacks and candies). Partial osmotic dehydration ? immersion of food pieces in hypertonic aqueous solutions ? is often used as a pretreatment to further conservation procedures for these fruits, as it assures a better final quality (appearance, taste, texture) and less energy use. Usually osmotic dehydration is characterized determining the variation with time of water loss and solution solids gain, sometimes also of weight reduction. All these variables dependon food size, shape, structure and process conditions during dehydration, and there are no general correlations for their time variation. The wide diversity of source food materials, with their different compositions and structures, sizes and shapes of pieces and of working conditions determine the need ofextensive experimental work to characterize each particular case (food, piece, solution, working condition, dehydration time).As an alternative, it is important to develop simple relations between water and soluble solids contents independent of product characteristics and process conditions. In this work, we developed experimental values of relevant variables for tropical fruits dehydrated in different sugar solutions and made an extensive search of experimental data from literature on osmotic dehydration of those fruits. We used all these data to obtain linear correlations between water content and soluble solids content for each fruit dehydrated with each solute, for each fruit with all solutes and in a general linear correlation - independent of fruit or solute type or dehydration conditions - that allows tocharacterize both properties with only one rapid determination (of any of both).