Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs
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Juliana M. Silva
,
Muriel G. Cantu
Abstract
This work evaluated the effects of osmotic dehydration on convective drying kinetics of figs. It used the experimental design methodology to evaluate the influence of sucrose concentration, temperature and time on the amount of total soluble solids (TSS) and moisture content of the figs. After the osmotic dehydration, it evaluated the convective drying kinetics at temperatures from 55 to 75°C. A mathematical model was employed to fit the experimental data. From the experimental data of the osmotic dehydration, it was seen that the moisture content of the figs after the treatment was closely related to the amount of TSS of the figs. Low moisture content and high TSS content were obtained for a narrow range of independent variables comprised between 55–60°C, 55–63 wt% and 260–280 min for temperature, sucrose concentration and exposure time, respectively. In the convective drying kinetics of the figs, there were no verified significant differences in the final time of drying of non-treated and osmotically dehydrated figs. However, the shrinkage was considerably reduced in the osmotically treated figs. The use of osmotic treatment enables the obtainment of figs softer than the simple use of convective drying without changing the final time of drying.
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Articles in the same Issue
- Masthead
- Masthead
- Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
- Effects of Feed Powder Quantity and Compression Pressure on the Tensile Strength of Eurycoma longifolia Jack Tablets Using Different Binders
- A Multi-Scale Three-Dimensional CFD Model of a Full Loaded Cool Storage
- An Intelligent Signal Processing Method for High-Speed Weighing System
- Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs
- Influence of Drying on the Properties of Pears of the Rocha Variety (Pyrus communis
- Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products
- Modelling the Effect of Processing Parameters of Continuous Flow High Pressure Throttling System and Microfluidizer on Particle Size Distribution of Soymilk
- Optimization of Headspace Sampling Using Solid-Phase Microextraction (SPME) for Volatile Components in Starfruit Juice
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