Osmotic concentration of pineapple (Cayenne lisse) as a pretreatment for convection drying

Abstract

Osmotic dehydration as a pretreatment for convection drying is used with the purpose to get high quality dried foods. The effect of osmotic treatment at sucrose concentration of 40 °Brix and convection drying at 60 and 70 °C (air velocity of 0.8 m/s) were investigated. The quality of dehydrated pineapple was investigated by physicochemical properties, weight loss, textural characteristics, and sensorial parameters. Samples dried at 70 °C showed the fastest drying kinetics reached the required humidity at 2.5 hours. The sensory analysis allows establishing that the dehydrated pineapple at conditions of soluble solids of 40 °Brix, air temperature of the dryer at 70 °C be the best in acceptability in comparison with samples dried at 60°C. The samples were microbiologically safe for the consumer because they do not present a count of Escherichia coli and molds and yeasts.