Drying of Pineapple by Microwave-Vacuum with Osmotic Pretreatment

Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. Central composite design was used for the independent variables sugar concentration (40, 50, and 60 °Brix), immersion time (0, 3, and 6 hours) and product temperature in the microwave cavity (...

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Bibliographic Details
Published in:Drying technology 2011-10, Vol.29 (13), p.1556-1561
Main Authors: Corrêa, J. L. G., Dev, S. R. S., Gariepy, Y., Raghavan, G. S. V.
Format: Article
Language:English
Subjects:
Drying
Food preservation
Fruits
Independent variables
Microwave drying
Microwave heating
Moisture content
Osmotic pretreatment
Pineapple drying
Pretreatment
Shrinkage
Sugars
Surface layer
Temperature
Texture
Visual
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Summary:Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. Central composite design was used for the independent variables sugar concentration (40, 50, and 60 °Brix), immersion time (0, 3, and 6 hours) and product temperature in the microwave cavity (50, 60, and 70°C). The dependent variables were moisture content, shrinkage, rehydration coefficient, visual quality, color, and texture. The osmotic dehydration pretreatment was also evaluated with respect to weight reduction (WR), water loss (WL), and solid gain (SG). Maximizing moisture loss was the main objective of OD pretreatment for various combinations of sugar concentration and immersion time. OD preserved the color of the samples while drying. In the complete process composed by OD and MW-V, only the influence of temperature of the product on the drying rate was statistically significant (P 
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2011.582558