Resumo

BARBOSA J, JHON ERICKSON; VILLADA, DORA CLEMENCIA  e  MOSQUERA, SILVIO ANDRÉS. DESIGN AND CONSTRUCTION OF A OSMOTIC DEHYDRATION EQUIPMENT FOR THE DEVELOPMENT OF NEW FOOD PRODUCTS. Rev.Bio.Agro [online]. 2013, vol.11, n.1, pp.37-46. ISSN 1692-3561.

The process of osmotic dehydration is a technique used in preserving fruits and vegetables with the aim of reducing the moisture content while retaining their nutritional and sensory characteristics. The project's main purpose was to carry out the design and construction of a prototype osmodeshidratador, which allow the development of experimental investigations aimed at evaluating the nutritional behavior, sensory and conservation in plant tissues. To this end, based on the requirements of the process such as osmotic pressure, temperature control and mechanical agitation through, we designed a computer laboratory with continuous stirring immersion type vertical shaft using a CAD software (Computer Aided Design). This resulted in the construction of a prototype that has control of temperature (T°amb. -100°C), agitation blades by rotation speed of 60 rpm and application of vacuum to 635 mm Hg. Equipment capable of cutting 120 minutes, up to 40% the percentage by weight of carrot (Daucus carota L) Chantenay variety

Palavras-chave : Design; Humidity; Osmotic dehydration; Osmotic pressure.

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