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

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 ºBrix and convection drying at 60 and 70 °C (air velocity of 0.8 m/s) were investigated. The quality of dehydrated pine...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-06, Vol.292 (1), p.12039
Main Authors: Salazar, D M, Álvarez, F C, Acurio, L P, Perez, L V, Arancibia, M Y, Carvajal, M G, Valencia, A F, Rodriguez, C A
Format: Article
Language:English
Subjects:
Air temperature
Convection
Convective drying
Dehydration
Drying
E coli
Food quality
Osmosis
Physicochemical properties
Pineapples
Pretreatment
Sensory evaluation
Sensory properties
Sucrose
Weight loss
Yeasts
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Summary: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 ºBrix 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 ºBrix, 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.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/292/1/012039