Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties

Dyna

Sebastián David Ariza Quiroga¹  Carlos Akberto Bejarano Martinez¹  Carolina Maria Sánchez-Sáenz¹ 

[1] Universidad Nacional de Colombia;

关键词: dehydration;    fick´s law;    sensory perception;    water activity;    optimization;   

DOI  :  10.15446/dyna.v86n210.77615

来源: DOAJ

【 摘 要 】

This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective drying in mango pieces (Tommy Atkins) using whole cane sugar solutions in concentrations between 30 and 65 °Brix, and temperatures between 50 and 80 °C in a central composite rotatable design. The effect on effective diffusivity, water loss, sugar gain, color index (CIE-L*a*b*), water activity, sensory perception (color, texture and flavor), and consumption probability were measured. Effective diffusivity was influenced only by temperature of solution, presenting a maximum of 1.4E-4 cm2s-1. Water loss in OD registered a maximum of 40%. Color perception was affected by both variables. The consumption probability was influenced by the conditions evaluated with a maximum value of 80%. It was found the optimal conditions of OD in 65°Brix and 79 °C.

【 授权许可】

Unknown