Open AccessDehydration of Fermented Citron
Author(s) -
José R. Benero,
L. E. Cancel,
Acosta Rivera
Publication year - 1970
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v54i3.10987
Subject(s) - humanities , physics , philosophy
Cured-citron was desalted by boiling gently for 5 minutes, then the water was drained off the cubes and fresh water added, in which they stood for 4 hours. Finally, the water was again changed and the samples left standing for 20 more hours. The citron cubes were successfully dehydrated in a conventional hot air tray dryer at an air temperature of 108° F. During dehydration, weight of the citron is reduced by 95 percent, and the volume by 90 per cent. The dehydrated product has a bulk density of 0.26 g./ml. Dehydrated citron has a reconstitution capacity of 98 percent for at least 12 months of storage. The data obtained in this study indicates that cured citron can be successfully dehydrated, reconstituted, and candied, resulting in a product of good quality. These experiments show that the dehydration of cured citron will reduce costs of transportation and preservation.