Abstract
The present study provides the evaluation in the influence of the variables: temperature (T), concentration of the osmotic solution (C) and ratio of fruit and osmotic solution (F:OS) during the osmotic dehydration of slices of pineapple stem variety Perola, on the responses: water loss (WL), mass loss (ML), gain of solids (GS) and ratio of gain of solids and water loss (GS/WL). The centesimal composition was determined both in the raw material and in the dehydrated product. To optmize the process, the studied factors were: temperature (T), with factorial points -1 equal to 30°C and +1 equal to 50°C; concentration of sucrose solution (C), with factorial points -1 equal to 40 g·100 g-1 and +1 equal to 60 g·100 g-1 and ratio of fruit and osmotic dehydration solution (F:OS), with factorial points -1 and +1 equal to 1:20 and 3:20, respectively. In all essays, the dehydration time was 4 hours. The essays showed that F:OS was not significant in any responses; the models adopted were predictive and fitted for WL and ML, and reasonable for GS and GS/WL. The temperature was the most significant variable in the process; the optimized values were: T= 50°C, C = 40 g 100 g-1 e F:OS = 3:20. The product needs a complementary drying to adapt itself to the legislation demands.
Highlights
Brazil is the largest tropical fruit producer in the world, and due to its diversified conditions of soil and climate, How to cite this paper: Falcão Filho, R.S., Gusmão, R.P., Silva, W.P., Gomes, J.P., Carvalho Filho, E.V. and El-Aouar, A.A. (2015) Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions
The studied factors were: temperature (T), with factorial points −1 equal to 30 ̊C and +1 equal to 50 ̊C; concentration of sucrose solution (C), with factorial points −1 equal to 40 g∙100 g−1 and +1 equal to 60 g∙100 g−1 and ratio of fruit and osmotic dehydration solution (F:OS) with factorial points −1 and +1 equal to 1:20 and 3:20, respectively
These conditions had the largest gain of solids (GS), which is not interesting, since in this case, the gain of solids contents represents just a gain of sugar, and that is not necessary because the in natura pineapples already contains a high concentration of sugars
Summary
Brazil is the largest tropical fruit producer in the world, and due to its diversified conditions of soil and climate, How to cite this paper: Falcão Filho, R.S., Gusmão, R.P., Silva, W.P., Gomes, J.P., Carvalho Filho, E.V. and El-Aouar, A.A. (2015) Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions. Brazil is the largest tropical fruit producer in the world, and due to its diversified conditions of soil and climate, How to cite this paper: Falcão Filho, R.S., Gusmão, R.P., Silva, W.P., Gomes, J.P., Carvalho Filho, E.V. and El-Aouar, A.A. The pineapple has long been the favorite non-citrus fruit in the tropical and subtropical countries, especially because of the attractiveness of its flavor and aroma, and it contains a wide variety of vitamins and mineral nutrients, vitamins A and C, and potassium [4]. Pineapple (Ananas comosus L., Merrill) belongs to the monocotyledon family bromeliaceae and is the third most abundant tropical fruit cultivated in Brazil. The Pérola variety has high sugar content (14 - 16 Brix), and low acidity and it is mainly consumed in natura or used for juice production (single strength or concentrate) [5]
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