Title: Proceso tecnológico de la deshidratación convectiva de la piña (ananas comosus)
Abstract:One of the most used methods for food preservation has been the technological dehydration processes in which they are widely used in some countries, among them we have solar dehydration, osmotic dehyd...One of the most used methods for food preservation has been the technological dehydration processes in which they are widely used in some countries, among them we have solar dehydration, osmotic dehydration, dehydration by hot air, among others. Through the following research you can demonstrate the most suitable dehydration processes of the pineapple, in order not to deteriorate its quality, here we show the comparison of the osmo-convection dehydration and convective dehydration of the pineapple (Ananas comosus). Dehydration by osmo-convection is the combination between osmotic dehydration and convective dehydration, in which first the action was subjected to an osmotic solution for 24 hours followed by convective drying, where it was determined that the loss of moisture in the pieces of pineapple is constant from time 0 to 9 hours of the process, the three hours after has accelerated until 12 hours of dehydration, a difference of convective dehydration the loss of humidity is constant until hour 12, after that there are no significant decreases We determine the loss of moisture where 88% humidity is lost in dehydration by osmo-convection and 51% in convective dehydration. The combination of osmotic dehydration with convective drying proved to be feasible sensory for its good flavor, color and texture.Read More
Publication Year: 2018
Publication Date: 2018-01-01
Language: en
Type: article
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