Osmotic Dehydration of Apricot using Saltsucrose Solutions

Fruit drying is a well known process mostly used for preservation of fruits. Osmotic dehydration of apricot slices were carried out in three different salt-sucrose concentrations and four different temperatures. Also three different weight ratios of solution to sample were conducted to one set of experiments. The dehydration curves were constructed using Peleg-s model. Increasing the solution volume increased the mass transfer rate and hence the solid gain increased rapidly. Increasing the volume of osmotic media caused an increase in overall mass transfer but a 'solution to sample' ratio of 5:1 gave the best product quality. The best temperature and concentration that had a high water loss to solid gain ratio and an acceptable taste were 40°C and 5%, respectively.

Authors:

• M. Manafi
• J. Hesari
• H. Peighambardoust
• M. Rahimzade Khoyi

Keywords:

• Apricot
• Effective diffusivities
• Osmotic dehydration

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