Abstract
The effect of osmotic pretreatment on the mass transfer kinetics and quality of dried rehydrated Chilean papaya was researched. Osmotic treatments were sucrose solutions of 40, 50, and 60% w/w and dried at 60°C; non-pretreated samples were dried at different temperatures (40, 60, and 80°C). Quality parameters were analyzed: proximal composition, rehydration ratio, water-holding capacity, color, vitamin C content, firmness, and microstructure. Non-pretreated samples showed a clear turgor loss, color loss. and low ascorbic acid retention when rehydrated. Osmotic pretreatment improved the quality of rehydrated papayas, showing higher ascorbic acid retention and best firmness and color. Microstructure is better preserved in the pretreated papayas than in the non-pretreated samples, although this difference is minimal.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.