Resumo

MILLAN TRUJILLO, Félix Rafael  e  OSTOJICH CUEVAS, Zoitza. Aplicación de un diseño rotable en el modelado empírico de la deshidratación osmótica en frutas. INCI [online]. 2005, vol.30, n.10, pp.638-643. ISSN 0378-1844.

Osmotic dehydration is a technology with wide application perspectives in food processing. Four kinds of fruit were selected (banana, cantaloupe, papaya and apple) and a rotatable design was developed in order to evaluate the macroscopic behavior (water loss and solid gain) of the main transport phenomena that occur in osmotic dehydration and to empirically model the process. Second order polynomial models were adjusted and statistically evaluated. Most models showed predictive capacity to characterize the process. Additionally, canonical analysis was performed and the stationary point of the surfaces calculated. A wide set of operation conditions similar to the stationary point was found because of the design conditions, which were close to the optimum of the process. From that set, various practical decisions could be made to increase the osmotic dehydration efficiency in the fruits studied.

Palavras-chave : Deshidratación Osmótica; Diseño Rotable; Frutas; Superficies de Respuesta.