Resumo

BEJARANO-MARTINEZ, Carlos Alberto; ARIZA-QUIROGA, Sebastián David  e  SANCHEZ-SAENZ, Carolina María. Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties. Dyna rev.fac.nac.minas [online]. 2019, vol.86, n.210, pp.91-97. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v86n210.77615.

This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective drying in mango pieces (Tommy Atkins) using whole cane sugar solutions in concentrations between 30 and 65 °Brix, and temperatures between 50 and 80 °C in a central composite rotatable design. The effect on effective diffusivity, water loss, sugar gain, color index (CIE-L*a*b*), water activity, sensory perception (color, texture and flavor), and consumption probability were measured. Effective diffusivity was influenced only by temperature of solution, presenting a maximum of 1.4E-4 cm2s-1. Water loss in OD registered a maximum of 40%. Color perception was affected by both variables. The consumption probability was influenced by the conditions evaluated with a maximum value of 80%. It was found the optimal conditions of OD in 65°Brix and 79 °C.

Palavras-chave : dehydration; Fick´s law; sensory perception; water activity; optimization..

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