Influencia de un pretratamiento osmótico sobre la deshidratación por aire caliente de manzana Granny Smith

Translated title of the contribution: Influence of osmotic pretreatment on the hot airdrying of Granny Smith apple

Luis Puente, Silvio Lastreto, María José Mosqueda, JORGE ANDRES SAAVEDRA TORRICO, ANDRES IGNACIO CORDOVA SUAREZ

Research output: Contribution to journalArticlepeer-review

Abstract

In this paper we study the influence of an osmotic pretreatment (DO) at three concentrations (30, 40 and50 °Brix) on the implementation of a process of dehydration of apple by hot air (SAC) at two temperatures (55 and60 °C). It was found that higher concentrations in the osmotic dehydration pretreatment occurred nondimensional moisture curves more pronounced. The drying rate was higher for apples pretreated compared with that of fresh product, distinguishing a short induction phase only in SAC, andin both types of treatment (OD + SAC) a second stage imperceptible speed anda clear third stage of decreasing drying rate I andII. The drying rate was modeled using the equations of Newton andPage. The best goodness of fit was obtained by Page model, follow by Newton andHendersonPabis. The two performed temperatures levels (55 °C y 65 °C) were significative, since the meaningful interaction with osmotic dehydration. The better process condition was DO 50° Brix andSAC 65 °C.

Translated title of the contributionInfluence of osmotic pretreatment on the hot airdrying of Granny Smith apple
Original languageSpanish
Pages (from-to)274-283
Number of pages10
JournalDYNA (Colombia)
Volume77
Issue number164
StatePublished - 1 Jan 2010

Fingerprint Dive into the research topics of 'Influence of osmotic pretreatment on the hot airdrying of Granny Smith apple'. Together they form a unique fingerprint.

Cite this