Study of osmotic dehydration of kiwi fruit using sucrose solution
Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
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| Series: | Brazilian Journal of Food Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448&lng=en&tlng=en |
| _version_ | 1818751180631703552 |
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| author | Bethania Brochier Juliana Mesquita Inácio Caciano Pelayo Zapata Noreña |
| author_facet | Bethania Brochier Juliana Mesquita Inácio Caciano Pelayo Zapata Noreña |
| author_sort | Bethania Brochier |
| collection | DOAJ |
| description | Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted. |
| first_indexed | 2024-12-18T04:31:28Z |
| format | Article |
| id | doaj.art-101974557b2c4528ab0c18a4bae4a167 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-18T04:31:28Z |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-101974557b2c4528ab0c18a4bae4a1672022-12-21T21:20:58ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232210.1590/1981-6723.14618S1981-67232019000100448Study of osmotic dehydration of kiwi fruit using sucrose solutionBethania BrochierJuliana Mesquita InácioCaciano Pelayo Zapata NoreñaAbstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448&lng=en&tlng=enKiwi fruitOsmosisDehydrationDiffusion coefficientWater activityMoisture content |
| spellingShingle | Bethania Brochier Juliana Mesquita Inácio Caciano Pelayo Zapata Noreña Study of osmotic dehydration of kiwi fruit using sucrose solution Brazilian Journal of Food Technology Kiwi fruit Osmosis Dehydration Diffusion coefficient Water activity Moisture content |
| title | Study of osmotic dehydration of kiwi fruit using sucrose solution |
| title_full | Study of osmotic dehydration of kiwi fruit using sucrose solution |
| title_fullStr | Study of osmotic dehydration of kiwi fruit using sucrose solution |
| title_full_unstemmed | Study of osmotic dehydration of kiwi fruit using sucrose solution |
| title_short | Study of osmotic dehydration of kiwi fruit using sucrose solution |
| title_sort | study of osmotic dehydration of kiwi fruit using sucrose solution |
| topic | Kiwi fruit Osmosis Dehydration Diffusion coefficient Water activity Moisture content |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448&lng=en&tlng=en |
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