Calculation of the variables in osmotic dehydration of the mangoes cv. Tommy Atkins.
Martim N. S. P. P., Waszczynskyj N., Masson M. L.
Author Affiliation: Programa de Pós-Graduação em Tecnologia de Alimentos/TC-PPGTA - Universidade Federal do Paraná/UFPR - Rua Bororrós, 1398, Portão - 81531-990 - Curitiba, PR, Brazil.
Ciência e Agrotecnologia 31 : 1755-1759
Abstract : Osmotic dehydration is used for water removal from fruits. The quality of the osmotic dehydration depends on different factors such as concentration, dehydrating agent, temperature, time of immersion, nature of fruits and the surface displayed to the osmotic exchange. The cell wall and the type of sugar used as osmotic agent can influence the phenomenon of mass transference. The efficiency of the process of osmotic dehydration can be quantified by the values of loss of weight and solid incorporation. In this study, the mangoes were cut into cubes of 1 cm side and taken for treatment with 50% sucrose (SAC), 50% sorbitol (SOR) or 50% commercial stevia (STV), with 1% calcium chloride and pH kept at 4.0 with citric acid, for 2 h at 50°C. The ratio of fruit:solution used in all the treatments was 1:3. The treatment using composed solution with stevia was found not to be efficient due to the low solid gain and reduced loss of water. A bigger loss of water and a bigger loss of weight of the mango during the osmotic dehydration were observed for the treatment with sorbitol, while the biggest solid gain was obtained in the treatment with sucrose.