Osmotic dehydration kinetics of banana slices with peel

Abstract

The kinetics of dehydration and a process commonly used without processing fruit in concentrated sucrose solutions under different temperatures. The present work aimed to study the osmotic dehydration kinetics of Pacovan banana slices with bark, 5 mm thick, submitted to temperatures of 40 and 70 ° C, with sucrose solution at concentrations of 40, 50 and 60 ° Brix. Accompanied in 4 hours and as equilibrium conditions, the 24 hours of immersion were used. The loss of water and sucrose gas during the osmotic dehydration of the Lewis, Henderson and Pabis, Page, Peleg and Silva et alii models, through the LAB Fit program, to describe the process and the best statistical indicators with effects obtained Peleg models and Silva et alii, to describe the phenomenon of water transfer, already the Page and Peleg models satisfactorily describe the sucrose gain. A graphical inspection of the water amount (and sucrose) induced by an approximately 80% removal of contained water with no available product up to 800 min. An analysis of the response surfaces obtained in 800 min revealed that treatment at 70 ° C and 60 ° Brix was responsible for increased water loss and sucrose gain.