Abstract
Osmotic dehydration represents a technological alternative to reduce post-harvest losses of fruits. It is usually used as a pre treatment for other dehydration process. The purpose of this work was to evaluate the influence of the osmotic solution concentration and fruit to syrup ratio on kinetics of the osmotic dehydration of guava. Sucrose solutions of 45, 55 and 65 °Brix at 65°C was used, and 1:2 and 1:4 fruit to syrup ratios. The osmotic treatments were carried out under atmospheric pressure for five hours. Results showed that water loss and solid gain were higher in the beginning of the osmosis, being highest at 3.5 h. From then on there were no significant changes and water loss and solid gain became stable. Treatment at 65 °Brix and 1:2 ratio achieved highest water loss and less solid gain.
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