Shrinkage phenomenon in cherries during osmotic dehydration

MARIELA BEATRIZ MALDONADO; GONZÁLES PACHECO JUAN IGNACIO

Annals. Food Science and Technology

Valahia University Press Annals. Food Science and Technology

Lugar: Targoviste, Romania; Año: 2020 vol. 21 p. 19 - 30

During the process of cherry osmotic dehydration, it is produced the output of water from the cells and the input ofsoluble solids, modifying the shape, volume and the surface of cherrys in different ways, producing the phenomenon ofshrinking. Three formulations were made: witness: 100% sucrose, T1 treatment with 75% sucrose lactitol 25% and T2and 50% sucrose, 50% with lactitol, in order to study the loss of moisture, and shrinking phenomenon. To the obtaineddata, a polynomial equation of third degree was adjusted. There are few but important works of osmotic dehydrationthat include the shrinkage phenomenon.The aim of this work it is to analyze the shrinking phenomenom in cherries byosmotic dehydration. The experimental model was compared with the Lozano, Ochoa y Ratti?s Models for dryingcherries in convective conditions with hot air. The models validated the behavior of osmotic dehydration in the trialconditions.