STUDY OF PEACHES DEHYDRATION BY OSMOTIC TREATMENT AND DRYING

Authors

  • Janessa Buaes Boeira
  • Gustavo Beulke Stringari
  • João Borges Laurindo

DOI:

https://doi.org/10.5380/cep.v25i1.8396

Keywords:

DESIDRATAÇÃO OSMÓTICA, Prunus pérsica, SECAGEM, PÊSSEGOS, OSMOTIC DEHYDRATION, Prunus pércica, DRYING, PEACHES

Abstract

The purpose of this work was to investigate processes alternatives for obtaining dehydrated peach presenting good quality. For that the coupling of pre-dehydration processes, the osmotic dehydration (OD) and the vacuum impregnation (VI), with complementary dehydration (convective drying and the application of vacuum pulses) was investigated. The dehydration of peach by the combination of OD, drying by vacuum pulses and convective drying in oven was the best alternative to obtain dried fruits. The application of VI was not a good alternative to dehydration, due to the low peaches porosity. This work demonstrated that is possible to produce dehydrated peaches of good quality selecting appropriate processes.

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Published

2007-07-30

How to Cite

Boeira, J. B., Stringari, G. B., & Laurindo, J. B. (2007). STUDY OF PEACHES DEHYDRATION BY OSMOTIC TREATMENT AND DRYING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 25(1). https://doi.org/10.5380/cep.v25i1.8396

Issue

Vol. 25 No. 1 (2007)

Section

Artigos

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