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Kinetic Aspects, Texture, and Color Evaluation of Some Tropical Fruits during Osmotic Dehydration

2006; Taylor & Francis; Volume: 24; Issue: 4 Linguagem: Inglês

10.1080/07373930600611968

1532-2300

Leila Mendes Pereira, Cristhiane Caroline Ferrari, Sabrina Di Salvo Mastrantonio, Alline Cristina Carpigiani Rodrigues, Míriam Dupas Hubinger,

Phytochemicals and Antioxidant Activities

ABSTRACT Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose solutions is presented in this article. The influence of sugar type and concentration, process temperature, and calcium salt addition on osmotic solution was investigated. Water loss and sugar gain up to 6 h of processing were evaluated and the effect of osmotic dehydration on fruit quality parameters like color and texture was analyzed. All studied variables affected the osmotic process kinetics, while for quality parameters the influence of sugar type or solution concentration and temperature was dependent on fruit and process conditions.