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Food Science and Technology International
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Optimisation of Osmotic Dehydration of Cashew Apple (Anacardium Occidentale L.) in Sugar Solutions

P. M. Azoubel

Embrapa Semi-Arid-BR 428, km 152-Caixa Postal 23-Zona Rural-CEP 56300-970 Petrolina, PE Brazil, pazoubel{at}cpatsa.embrapa.br

F. E.X. Murr

Department of Food Engineering-FEA-UNICAMP-Caixa Postal 6121CEP 13083-970-Campinas, SP Brazil

Osmotic dehydration of cashew apple in sucrose and corn syrup solids solutions as influenced by temperature (30-50 C), sugar syrup concentration (40-60% w/w) and immersion time (90-240 min) was studied through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0.92 to 0.99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmotic dehydration processes.

Key Words: ascorbic acid • cashew apple • osmotic dehydration • optimisation

Food Science and Technology International, Vol. 9, No. 6, 427-433 (2003)
DOI: 10.1177/1082013203040908
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