Resumo

SIMPSON R, Ricardo; JIMENEZ P, Maite; CAREVIC G, Erica  e  GRANCELLI M, Romina. Aceleración de la deshidratación osmótica de frambuesas (Rubus idaeus) por medio de calentamiento óhmico. ALAN [online]. 2007, vol.57, n.2, pp.192-195. ISSN 0004-0622.

Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus). Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50ºC. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperaturebetween 40 and 50ºC) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique wasused. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation

Palavras-chave : Osmotic dehydration; ohmic heating; hurdles technology.