Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties

Abstract

This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective drying in mango pieces (Tommy Atkins) using whole cane sugar solutions in concentrations between 30 and 65 °Brix, and temperatures between 50 and 80 °C in a central composite rotatable design. The effect on effective diffusivity, water loss, sugar gain, color index (CIE-L*a*b*), water activity, sensory perception (color, texture and flavor), and consumption probability were measured. Effective diffusivity was influenced only by temperature of solution, presenting a maximum of 1.4E-4 cm2s-1. Water loss in OD registered a maximum of 40%. Color perception was affected by both variables. The consumption probability was influenced by the conditions evaluated with a maximum value of 80%. It was found the optimal conditions of OD in 65°Brix and 79 °C.