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Food Science and Technology International
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Deshidratación osmótica de guayaba a vacío pulsante / Pulse vacuum osmotic dehydration of guava

G. Panadés-Ambrosio

Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3,5, La Lisa, 19200 Ciudad, Habana, Cuba

O. Treto-Cárdenas

Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3,5, La Lisa, 19200 Ciudad, Habana, Cuba

C. Fernández-Torres

Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3,5, La Lisa, 19200 Ciudad, Habana, Cuba

D. Castro

Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3,5, La Lisa, 19200 Ciudad, Habana, Cuba

M. Núñez de Villavicencio

Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3,5, La Lisa, 19200 Ciudad, Habana, Cuba

An empirical model to predict the effect of temperature (T, 30-70 °C), exposure time at atmos pheric pressure (t, 5-105 min) and the number of pulse vacuum cycles (n, 1-5) during the osmotic dehydration of guavas on weight loss ({delta} P), water loss ({delta}W) and solids gain ({delta}S) was studied in the laboratory. Results show that the three evaluated parameters T, t and n, significantly affect {delta}P and {delta}W values. No effect on fruit {delta}S values was observed.

Key Words: osmotic dehydration • guava

Food Science and Technology International, Vol. 2, No. 5, 301-306 (1996)
DOI: 10.1177/108201329600200503
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