Resumen

ZAPATA, José E; RESTREPO-SUAREZ, Ana M  y  ARIAS, Lorena. Kinetic of Osmotic Dehydration of Avocado (Persea americana), and Color Optimization using the Response Surface Methodology. Inf. tecnol. [online]. 2016, vol.27, n.4, pp.17-32. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000400003.

The response surface methodology is used to evaluate the effect of temperature, pressure, number of vacuum pulse and syrup/fruit ratio, over color parameters such as luminosity, chromatic parameters, and color difference (L*, a*, b* y dE*), humidity and solid soluble contain, texture (hardness), acidity and water activity, in osmotic dehydration of avocado (Persea americana) var. Hass. A solution of maltodextrin (50%), NaCl (10%), citric acid (1.5%) and ascorbic acid (1.5%), during 4 h was employed. The results show that it is possible to reduce color damage and to improve others characteristic of avocado with osmotic dehydration to 7.5 °C and 850 mBar. Under these conditions the kinetic behavior in osmotic dehydration of avocado was determined, using two empirical equations and a phenomenological model.

Palabras clave : vacuum pulses; drying kinetics; water activity; response surface methodology; Persea americana.

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