Osmotic dehydration of pineapple: kinetics and product quality

Osmotic dehydration as an intermediate step in air or vacuum drying of pineapple was studied. Osmotic dehydration kinetics indicated that both water loss and solids gain increased with increase of syrup temperature and concentration, the former having much more effect for the range of values tested....

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Bibliographic Details
Published inFood research international Vol. 29; no. 3; pp. 227 - 233
Main Authors Silveira, Expedito T.F., Rahman, M.Shafiur, Buckle, Ken A.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1996
Elsevier
Subjects
Biological and medical sciences
Food industries
food processing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
horticultural crops
Monocotyledones
Fruit
Air drying
Vacuum drying
Organoleptic properties
Temperature effect
Osmosis
Dehydration
Mass transfer
Kinetic model
Water loss
Quality
Angiospermae
Concentration effect
Bromeliaceae
Spermatophyta
Pineapple
Comparative study
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Summary:Osmotic dehydration as an intermediate step in air or vacuum drying of pineapple was studied. Osmotic dehydration kinetics indicated that both water loss and solids gain increased with increase of syrup temperature and concentration, the former having much more effect for the range of values tested. Equilibrium kinetics was modelled by defining equilibrium constants and in non-equilibrium period water loss and solids gain followed the penetration theory of mass transfer. The colour, flavour and texture of osmo-air dried pineapple indicated that the product was organoleptically acceptable.
ISSN:0963-9969
1873-7145
DOI:10.1016/0963-9969(96)00035-X