The present research is aimed to dehydrate osmotically quince slices by immersion into different solutions of polysaccharides (sucrose and dextrose). This study is based in analysis of mass variation, water loss and solid gain of solids of quince slices, in function of polysaccharide concentration in the osmotic solutions (40, 50 and 60% Sucrose; and 30, 40 and 50% Dextrose). Osmotic dehydration kinetics of the experiments were modelled based of Crank model. Results put in evidence that water loss and solid gain increases while polysaccharide concentration is increased. Also, water loss and solid gain in sucrose solution is greater than dextrose solution at the same concentration levels. Concerning to mathematical modelling of the dehydration kinetics, as result is obtained a Square-R of 0.874, 0.883, 0.915 for osmotic solutions of 40, 50 and 60% sucrose; and 0.881, 0.875, 0.900 for osmotic solutions of 30, 40 and 50% dextrose, respectively. Thus Crank model is reliable to predict the quince dehydration kinetics, putting in evidence when greater is the concentration of the osmotic solution, better is the mathematical model fitting. Finally, the effective diffusivity of water loss was greater in greater concentrations of osmotic solutions: also is evinced that effective diffusivity in sucrose solutions were greater than dextrose solutions at similar concentrations.
Autor(es):Vietti-Guzmán, F., Alvarez-Yanamango, E
Año: 2015
Título de la revista: XII National Congress of Food Science and Technology (CONACYTA)
Ciudad: QUILLABAMBA
Volumen: 1