Volume 4 - No 5
INFLUENCE OF TEMPERATURE ON THE PROCESS OF DEHYDRATION OSMOTIC PIECES OF GUAVA
Abstract
The process of mass transfer during osmotic dehydration can be influenced by the conditions in
which this process is carried out. Thus, the present study was to analyze the amount of water and
sucrose present in slices of guava Paluma range (3.0 x 2.0 x 0.9 cm) underwent dehydration in
sucrose solution at 40 ºBrix and temperature of 30 and 50 °C. The kinetics of dehydration was
monitored at short intervals for 4 hours, and the equilibrium conditions were determined after 24
hours of immersion. At the end of dehydration, the quantity of water present in the dehydrated
product to 50 °C was lower than that found in the dehydrated Guava to 30 °C. As for the amount of
sugar present in fruit, the experimental conditions had little influence on the incorporation of
sugar. Empirical models of Lewis, Henderson and Pabis, Wang and Singh, Peleg, Page and Silva et
alli were fitted to experimental data. The best results were obtained with models of Peleg and Silva
et alli.
Paper Details
PaperID: p 1414-1423
Author's Name: Deise Souza de Castro, Jarderlany Sousa Nunes, Aluízio Freire da Silva Júnior, Juarez Everton de Farias Aires, Wilton Pereira da Silva and Josivanda Palmeira Gomes
Volume: Volume 4
Issues: No 5
Keywords: Mass transfer; Psidium guajava L.; empirical models.
Year: 2014
Month: December
Pages: 1413 -1423