Control of solids uptake by convective drying prior to osmotic processing of foods

Solute impregnation constitutes a major drawback to the commercial use of osmotic dehydration of food and several methods to control solute uptake have been proposed. In this work the effect of a convective drying step before osmotic treatment in minimizing solute uptake by the material is analyzed....

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Bibliographic Details
Published in:Drying technology 2004-01, Vol.22 (4), p.745-757
Main Authors: Moreira, R, Sereno, A.M
Format: Article
Language:English
Subjects:
apples
Combined methods
convection dryers
Dehydration kinetics
dried fruit
drying quality
Mass transfer
osmotic treatment
Solids gain
solutions
sucrose
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Summary:Solute impregnation constitutes a major drawback to the commercial use of osmotic dehydration of food and several methods to control solute uptake have been proposed. In this work the effect of a convective drying step before osmotic treatment in minimizing solute uptake by the material is analyzed. Results indicate that the initial convective step is a useful way to control solute uptake of apple without increasing total operation time. Reduction of solute uptake using an initial convective step of 30 min varied between 75 and 85% with respect to the samples submitted to a single osmotic treatment with the same duration. It was determined that an initial convective treatment of 30-60 min does not modify total operating time and provides an efficient control of solute gain by the material. This combined dehydration process may be an attractive alternative for producing a new generation of vegetable snacks.
ISSN:0737-3937
1532-2300
DOI:10.1081/DRT-120034260