Osmotic concentration of pineapple (Cayenne lisse) as a pretreatment for convection drying

International Conference on Food Science and Technology

Salazar, D.M.^1 ; Álvarez, F.C.^1 ; Acurio, L.P.^1 ; Perez, L.V.^1 ; Arancibia, M.Y.^1 ; Carvajal, M.G.^1 ; Valencia, A.F.^1 ; Rodriguez, C.A.^1

G+ BioFood and Engineering Group, Department of Food Science and Engineering, Technical University of Ambato, Av. Los Chasquis and Rió Payamino, Ambato

Z.C. 180150, Ecuador^1

关键词: Bioactive compounds;    Convection drying;    Drying kinetic;    Microbiological quality;    Osmotic dehydration;    Osmotic treatment;    Sucrose concentration;    Textural characteristic;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012039/pdf
DOI  :  10.1088/1755-1315/292/1/012039

来源: IOP

【 摘 要 】

Osmotic dehydration as a pretreatment for convection drying is used with the purpose to get high quality dried foods. The effect of osmotic treatment at sucrose concentration of 40 °Brix and convection drying at 60 and 70 °C (air velocity of 0.8 m/s) were investigated. The quality of dehydrated pineapple was investigated by physicochemical properties, weight loss, textural characteristics, and sensorial parameters. Samples dried at 70 °C showed the fastest drying kinetics reached the required humidity at 2.5 hours. The sensory analysis allows establishing that the dehydrated pineapple at conditions of soluble solids of 40 °Brix, air temperature of the dryer at 70 °C be the best in acceptability in comparison with samples dried at 60°C. The samples were microbiologically safe for the consumer because they do not present a count of Escherichia coli and molds and yeasts.