Osmotic drying behavior of mango, pineapple and papaya fruits
Judith Zambrano and Anne Marie Valera
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S20-P-93. pp. 521.
2002
บทคัดย่อ
Three kinds of tropical fruits-mango, pineapples and papaya- have been studied as experimental material to analyse the effecet of fruit maturity, sucrose concentration and the fruit/syrup ratio.the experiment was carried out with 3 fruit maturity stages, 3 levels of sugar concentration (50,60 and 70 0Brix) and 3 fruit/syrup ratios (1:2,1:3and 1:4). Following the osmotic preconcentration, the fruit samples were dried at 50 0C, 2800 ft/min air flow for 12 h. The fruit pieces were analyzed for humidity, total soluble solids and water activity. Statistical analysis indicated a significant effect of syrup concentration occurring at 70 0Brix resulting in higher solute transference. Water activity in mango and pineapple fruit showed a higher decrease with osmotic solution at 70 Brix while the same behavior was obsered in papaya fruit with any sugar concentration.