PRETREATMENT IN THE CONSERVATION OF BLACKBERRY (Rubus glaucus) AND UCHUVA (Physalis peruviana L.) WITH OSMOTIC DEHYDRATION
DOI:
https://doi.org/10.17533/udea.vitae.474Keywords:
fruit, kinetics of dehydration, equilibrium.Abstract
This study is performed on blackberry and uchuva pieces of hemispheric geometry undergoing osmoticdehydration in sucrose solutions of 25, 35, 45, 55 and 65°Brix, at room temperature. These processes
are carried out at atmospheric pressure with or without a vacuum system. The determination of the
kinetics is done in short times (300 min) while the equilibrium needs large times (720 h) to be
determined. The sugar gain, the water loss and the mass and volume variation of the samples are
analyzed in both cases.
The dehydration kinetics of the blackberry shows the best results during the treatment with sucrose
solution of 65°Brix under vacuum conditions, reaching its equilibrium in a time between 72 and 144 h
On the other hand, the uchuva presents a dehydration kinetics with a good response for sucrose
solutions of 65 and 55°Brix under atmospheric pressure, and an equilibrium time of 72 h.
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