Open AccessOsmotic concentration of pineapple (Cayenne lisse) as a pretreatment for convection drying
Author(s) -
Diego Salazar,
Fernando Álvarez,
Liliana Acurio,
L. Figuero Pérez,
Mirari Arancibia,
Muñoz Carvajal,
Álex Valencia,
C. Rodríguez
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012039
Subject(s) - osmotic dehydration , food science , air velocity , sucrose , chemistry , dehydration , brix , horticulture , sugar , biology , biochemistry , physics , mechanics
Osmotic dehydration as a pretreatment for convection drying is used with the purpose to get high quality dried foods. The effect of osmotic treatment at sucrose concentration of 40 ºBrix and convection drying at 60 and 70 °C (air velocity of 0.8 m/s) were investigated. The quality of dehydrated pineapple was investigated by physicochemical properties, weight loss, textural characteristics, and sensorial parameters. Samples dried at 70 °C showed the fastest drying kinetics reached the required humidity at 2.5 hours. The sensory analysis allows establishing that the dehydrated pineapple at conditions of soluble solids of 40 ºBrix, air temperature of the dryer at 70 °C be the best in acceptability in comparison with samples dried at 60°C. The samples were microbiologically safe for the consumer because they do not present a count of Escherichia coli and molds and yeasts.