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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

MOSQUERA-VIVAS, Esmeralda S.; AYALA-APONTE, Alfredo A.  y  SERNA-COCK, Liliana. Ultrasound and Osmotic Dehydration as Pre-treatments to Melon (Cucumis melo L.) Drying by Freeze-drying. Inf. tecnol. [online]. 2019, vol.30, n.3, pp.179-188. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642019000300179.

The effect of two pretreatments, osmotic dehydration (45ºBrix) (60 and 90min) and ultrasound waves (25kHz, 15 and 30min), on the drying kinetics and physicochemical parameters of melon slices (Cucumis melo) was evaluated. Pre-treated slices (thickness: 4mm, diameter: 20mm) were lyophilized (-40°C, 8Pa). In lyophilization times 0, 60, 120, 180, 240 and 300 min, moisture content, diffusivity, water activity and porosity were measured. As a control treatment, lyophilized non-pretreated samples were used. Mathematical models proposed in the literature were used to adjust the experimental data. It was observed that osmotic dehydration accelerated the drying process. Ultrasound waves considerably delayed the drying process and presented lower values ​​of diffusivity and porosity. Water activity values ​​lower than 0.4 and diffusivity coefficients in the range of those reported for different foods were reached.

Palabras clave : drying kinetics; freeze drying; osmotic dehydration; ultrasound; Cucumis melo L..

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