Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality. (October 2016)

• Record Type: Journal Article
• Authors: da Costa Ribeiro, Abgail Suelen; Aguiar-Oliveira, Elizama; Maldonado, Rafael Resende
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 72(2016)
• Page Start: 407
• Page End: 415
• Publication Date: 2016-10
• Subjects: Drying -- Factorial design -- Osmotic dehydration -- Pyrus communis -- Sensory acceptance; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.04.062
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The best condition for the osmotic dehydration of pears was evaluated by an experimental design as: sucrose osmotic solution at 45° Brix, 1:4 (g:g) of fruit:osmotic solution, 1.0 g/100 mL of CaCl2 and 3 h of immersion without agitation at room temperature. This condition resulted in about 20 g/100 g of solids gain and 30 g/100 g of water loss. When the osmotic dehydration (OD) was combined with a conventional drying (CD) (60 °C, until a final moisture of around 20 g/100 g), it resulted in dried pear slices with a 7.6 score for the overall sensory acceptance, a value 17% higher than the only conventionally dried pear. Furthermore, the time to reach 20 g/100 g final moisture using combined OD and CD was 41.8% lower than those dried only with CD. Highlights: The optimized condition of OD resulted in 30% of water loss. Drying the osmotically dehydrated pears was 42% faster than the pears just drying. Sensory acceptance of OD + D pears was 17% higher than that of D pears. The main novelty was the analysis of OD on drying time and sensory acceptance.