Food Science Nutrition y Public Health

Abstract

During the process of cherry osmotic dehydration, it is produced the output of water from the cells and the input of soluble solids, modifying the shape, volume and the surface of cherrys in different ways, producing the phenomenon of shrinking. Three formulations were made: witness: 100% sucrose, T1 treatment with 75% sucrose lactitol 25% and T2 and 50% sucrose, 50% with lactitol, in order to study the loss of moisture, and shrinking phenomenon. To the obtained data, a polynomial equation of third degree was adjusted. There are few but important works of osmotic dehydration that include the shrinkage phenomenon. The aim of this work it is to analyze the shrinking phenomenom in cherries by osmotic dehydration. The experimental model was compared with the Lozano, Ochoa y Ratti’s Models for drying cherries in convective conditions with hot air. The models validated the behavior of osmotic dehydration in the trial conditions