Conditions for osmotic dehydration of oranges and functional properties of the product/Condicoes para desidratacao osmotica de laranjas e as propriedades funcionais do produto

• Published in: Revista brasileira de engenharia agrícola e ambiental Vol. 17; no. 11; p. 1210
• Main Authors: Mendes, Gabriela R.L, de Freitas, Cristina H, Scaglioni, Priscila T, Schmidt, Cristiano G, Furlong, Eliana B
• Format: Journal Article
• Language: Spanish
• Published: ATECEL--Associacao Tecnico Cientifica Ernesto Luiz de Oliveira Junior 01.11.2013
• Subjects: Carotenoids; Citrus; Citrus fruits
• ISSN: 1415-4366; 1807-1929

The best conditions for osmotic dehydration of oranges was studied, assessed by determining the physicochemical characteristics of the fruit. The study was conducted in 23 full factorial experimental design to evaluate the influence of time, solution concentration and fruit:solution ratio on the solid gain, water loss and mass reduction of osmotically dehydrated oranges. After dehydration, the fruits were dried in tray dryer until 20% moisture. In the product the pH, titratable acidity, vitamin C, carotenoids, phenols content and color were determined. The best results of osmotic dehydration were obtained using a sucrose solution 60° Brix, fruit:solution ratio 1:3 for 90 min, that resulted in 3.5 [g.sub.solid] 100 [g.sup.-1] , 10.6 [g.sub. water] 100 [g.sup.-1] and 7.1 g 100 [g.sup.-1] of solid gain, water loss and weight reduction, respectively. The losses of phenolic content and antioxidant activity were 45.1 and 37.3% lower than in conventional drying, demonstrating the efficiency of the process for the preservation of functional properties of the product.