Osmotic dehydration as an intermediate step in air or vacuum drying of pineapple was studied. Osmotic dehydration kinetics indicated that both water loss and solids gain increased with increase of syrup temperature and concentration, the former having much more effect for the range of values tested. Equilibrium kinetics was modelled by defining equilibrium constants and in non-equilibrium period water loss and solids gain followed the penetration theory of mass transfer. The colour, flavour and texture of osmo-air dried pineapple indicated that the product was organoleptically acceptable.
ASJC Scopus subject areas
- Food Science