Abstract
Nectarines, plums and peaches were dehydrated with osmotic solutions (glucose at 60°Brix or sorbitol at 60°Brix) at temperature of 35°C for scheduled periods (0.5, 1, 2, 4, 6, 8 h). Thermal properties of fresh and osmotically dehydrated fruits were measured by DSC where samples were heated from −40°C to 40°C at a rate of 2°C min−1. In this work, we obtained experimental data on the variation of water content and soluble solids during the osmotic dehydration of nectarines, peaches and plums in solutions of glucose or sorbitol; experimental data for enthalpy of fresh and osmotically dehydrated nectarines, plums and peaches as a function of temperature and type of osmotic solute; correlations for initial freezing temperature of osmotically dehydrated stone fruits as a function of water content and type of dehydrating solute and correlations between heat capacity or enthalpy and temperature for some fresh and osmotically dehydrated stone fruits.
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