Influencia de pre tratamientos convencionales en el proceso de secado de manzana y en las características físicas del producto final

Abstract

The Aim of this study was to evaluate the influence of different pretreatments such as osmotic dehydration, blanching and use of antioxidants on physical characteristics, shelf life and the kinetics of dried apple. After applying the various pretreatments, the samples were dried at constant temperature and relative humidity. Then, adsorption isotherms and their respective values of monolayer were obtained. The untreated samples reached the highest value of monolayer, which is directly related to the shelf life of dried products. In addition, we analyzed the different drying curves and diffusivity coefficients for the different pretreatments. Metabisulfite treated samples reached the highest diffusivity coefficients and drying rates. To complete this study, the samples shelf life was determined using the method proposed by Theodore P. Labuza. With this, it was found that untreated samples reached longer shelf life.