Abstract
ABSTRACT Conventional air‐drying combined with osmotic dehydration was researched as a potential method for drying apple cubes of superior quality. Samples were pretreated with CaCl2 at different temperatures and times. Pretreated apple cubes were dehydrated in a tray dryer. Then, osmotic dehydration with sucrose solutions was carried out. The curves for osmotic dehydration showed that the gain of solids was higher when 40% of water was removed by convective drying while the loss of weight was lower at the same level of dehydration at 65°Brix. Texture measurements indicated that the temperature of pretreatment affected the hardness and cohesiveness. Hardness values were higher at 40C, while cohesiveness values were lower at the same temperature. The CaCl2 at a given temperature did not have a significant effect on texture. Sensory evaluation showed that samples pretreated at 25C and osmotically dried at 50°Brix had the higher preference by the judges.
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