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Drying Technology
An International Journal
Volume 24, 2006 - Issue 4: Special Issue on Drying R & D in Brazil, Guest Editors: Maria Silva and Sandra Rocha
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Original Articles

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

L. M. Pereira Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
,
C. C. Ferrari Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
,
S. D. S. Mastrantonio Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
,
A. C. C. Rodrigues Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
&
M. D. Hubinger Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Campinas, SP, BrazilCorrespondence[email protected]
Pages 475-484 | Published online: 06 Feb 2007
 
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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.

ACKNOWLEDGEMENT

The authors thank FAPESP, CNPq and CAPES/GRICES for the financial support. LMP, SDSM, CCF, and ACCR were recipients of FAPESP, CAPES, and CNPq fellowships.

Notes

L∗ = luminosity, C∗ = chroma, and σF = stress at failure.

L∗ = luminosity, C∗ = chroma, and σF = stress at failure.

L∗ = luminosity, C∗ = chroma, and σF = stress at failure.

L∗ = luminosity, C∗ = chroma, and σF = stress at failure.

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Related Research Data

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