Mango preserved (Mangifera indica L.) by combined dehydration

Abstract

Food preservation by combined methods is an alternative less intense processing, that allows to maintain the organoleptic qualities of the final product. The objective of this work was to preserve and study the kinetics of hot air drying of mango cubes (Mangifera indica L.) osmotically pretreated vacuum at different temperatures syrup. To preserve dehydration handle two techniques were applied in combination; vacuum osmotic dehydration followed by hot air drying. The osmotic process was performed using a vacuum rotary evaporator solute using a mixture of sucrose (55%) and glucose (15%) at 30, 40 and 50 °C bath temperature. To verify the effect of the solutes on osmotic dehydration water loss and sugar gain were taken as the response variables calculated for each trial. Osmotic pretreatment completed, the samples were dried by forced convection temperature at 65-70 °C to a final
moisture of 20%. To determine the influence of osmotic dehydration on the kinetics of hot air drying, an analysis of variance was performed using time as the response independent variable and average dry basis moisture of the
product respectively. We conclude that osmodeshidratción at 40 ºC, provides a loss of 45% water and solutes gain 15% speed facilitating convective drying to final moisture in a time of 2 hours 45 minutes.