Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes

Fernanda R. Assis, Rui M. S. C. Morais, Alcina M. M. B. Morais*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)

Abstract

The aim of the present work was to study the effect of the osmotic dehydration (OD) pre-treatment on the mass transfer kinetics and water activity (aw) of apple cubes during hot air drying. The adequacy of different mathematical models to describe the moisture content of the product during this process was also evaluated. Apple cubes were osmotically dehydrated with sucrose or sorbitol solutions at 60 °C, and then dried by air at 25–80 °C. Overall, the OD and rise of the air temperature resulted in an increased water loss rate and a reduction of the aw. The osmotic agent used in the OD was not relevant to the air drying kinetics, but the pre-treatment with sorbitol solutions produced dried samples with lower aw. Newton’s, Page’s, modified Page’s, Henderson and Pabis’, Two-term, Two-term exponential, Logarithmic, Midilli et al.’s models could describe the moisture content well during the air drying process.
Original languageEnglish
Pages (from-to)3152-3160
Number of pages9
JournalJournal of Food Science and Technology
Volume54
Issue number10
DOIs
Publication statusPublished - 1 Sept 2017

Keywords

  • Apple cubes
  • Hot air drying
  • Mass transfer
  • Mathematical models
  • Osmotic dehydration

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