Open AccessEFFECT OF OSMOTIC DEHYDRATION IN THE APPLE (Pyrus malus) VARIETIES GALA, GOLD AND FUJI
Author(s) -
C. P. Moura,
M. L. Masson,
C. I. Yamamoto
Publication year - 2005
Publication title -
engenharia térmica
Language(s) - English
Resource type - Journals
ISSN - 1676-1790
DOI - 10.5380/reterm.v4i1.3548
Subject(s) - osmotic dehydration , dehydration , malus , sugar , chemistry , mass transfer , horticulture , osmotic pressure , botany , food science , chromatography , biology , biochemistry
Some raw material characteristics were evaluated in three apple varieties Gala, Gold and
Fuji. The study was undertaken to collect information in order to identify the effects of
initial tissue properties on mass transport phenomena in general, and osmotic processing
responses in particular. The apples, obtained from the local market, were washed, peeled
and cut into 10 mm cube. After this, the samples were dehydrated in sugar osmotic solution
(50% w/w) at 30°C and 110 rpm of agitation. The ratio of foodstuff to osmotic solution
was greater than 1:20. The mass transfer kinetics was measured in intervals of 20 minutes
during 3 hours. The mass transfer kinetics of the different apple varieties has presented
different behavior during the osmotic dehydration. The apples vs. Gala have presented the
highest water loss and solid gain. The vs. Gold presented a lower tendency to solid uptake.