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

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.