Evaluation of mass transfer during the osmotic dehydration of pumpkin slices (Sicana odorifera naud)

Abstract

The objective of the present investigation was to evaluate the mass transfer during the osmotic dehydration of odor gourd slices (Sicana odorifera naud). Pumpkin slices were immersed in a hypertonic solution of sucrose during time intervals of 1, 2, 4, 6, 8 and 10 hours, three temperature levels of 30, 40 and 50 ° C were used and three levels of solution concentration osmotic (45%, 55% and 65%) with a fruit ratio: 1: 6 solution. It was found that the loss of humidity, weight loss and gain of solids varied significantly with the increase in temperature and / or concentration, giving the best conditions at a temperature of 50 ° C, concentration of 65 ° Brix and 6h of process, being the concentration of the solution and the temperature the variable that most influenced during the osmotic dehydration of pumpkin slices.