Influence of Temperature and Solutes on the Kinetics of Mass Transfer in Osmotic Dehydration of Apple (Golden delicius)

Abstract

Osmotic dehydration involves the removal of water from food to decrease the development of microorganisms and unwanted chemical reactions, prolonging shelf life. The objective is to evaluate the kinetic curve of mass transfer in the osmotic dehydration of apple (Golden delicius) in concentrations (40 %, 50 % and 60 %) at room temperature for four days in constant change. The loss of total mass, water mass and mass of soluble solids were determined, in addition to this, the ° Brix were evaluated, where it was possible to obtain by means of mass balance of 45 g, after drying it had a total weight of 15 g, with respect to ° Brix it was observed that the concentrations of 40 %, 50 % and 60 % were obtained 30.3, 27.1 and 36 respectively. With respect to the weight loss in the change of concentrations of 40 %, 50 % and 60 % were 3 g, 2.1 g and 4.2 g respectively, there were also weight gains of total solids such as in 40 % (3 g), 50 % (1 g) and 60 % (0 g). The samples subjected to oven drying the weight loss that was observed in 40 % (34.57 g), 50 % (32.45 g) and 60 % (27.55 g) leaving these with a total weight of 12.43 g, 14.55 g and 15.45 g respectively resulting in the concentration with the highest amount of solids and yield is the concentration of 60 %. Finally, it is concluded that the greatest amount of weight loss in different concentrations was on day two.