Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6400490 | LWT - Food Science and Technology | 2015 | 9 Pages |
â¢Osmotic dehydration in Physalis peruviana L. temperature (40-70 °C) and solution concentration (40-70 g 100 gâ1).â¢The highest water loss (â¼40%) occurred in T = 70 °C and osmotic solution of 70 g 100 gâ1.â¢Water effective mass diffusivity varied from 1.4 to 2.9 Ã 10â10 m2 sâ1.â¢Sucrose effective mass diffusivity varied from 0.7 to 1.1 Ã 10â10 m2 sâ1.â¢The samples showed no overall visually detectable difference in colorimetric analysis.
The rapid growth in demand for physalis production is associated with its nutraceutical and medicinal characteristics. However, one aspect that hampers its commercialization is the high perishability. In present work it is proposed to submit Physalis peruviana L. for osmotic dehydration, to evaluate the effects of temperature (40-70 °C) and osmotic sucrose solution concentration (40-70 g 100 gâ1 solution). Moisture content and total sugar content analysis were performed along the osmotic dehydration process and the total content of carotenoids was analyzed for the fresh fruit and after 10 h of processing. Water mass diffusivity ranging between 1.4-2.9 Ã 10â10 m2 sâ1 and the effective mass diffusivity of sucrose ranged from 0.7 to 1.1 Ã 10â10 m2 sâ1. Among all conditions studied in the experimental design, the osmotic dehydration was more efficient when performed at a temperature of 70 °C and an osmotic solution concentration of 70 g 100 gâ1 of solution. In these conditions, there was the highest water loss and a statistically significant reduction in the water activity of this fruit. However, the greatest loss of total carotenoids (approximately 50%) was observed. Under this experimental condition, the tissue matrix of physalis suffered structural changes, as proven through scanning electron microscopy analysis.