Resumen

CHAPARRO, Luis et al. Effect of the pressure of vacuum, total soluble solids and processing time on the osmotic dehydration of slices of melon. Bioagro [online]. 2010, vol.22, n.3, pp.223-228. ISSN 1316-3361.

The osmotic dehydration of slices of melon (Cucumis melo L.) as an alternative to obtain dried products with characteristics similar to the fresh material, which require less energy for stabilization, storage and distribution, was studied. The samples were dehydrated by immersion in sucrose solutions of different concentrations, for different times, and under different vacuum pressures. Sucrose solutions of 30, 40 or 50 ºBrix, application times of 10, 20 or 30 minutes, and vacuum pressures of 200, 300 or 400 mm Hg were used. The experiments were conducted under a 3³ factorial arrangement of treatments with two replications (54 runs). The results were analyzed by the response surfaces methodology. A significant effect (P≤0.05) on the weight loss, water loss and solute gain at different levels of the factors were found. By using vacuum pressure of 300 mm Hg for 30 minutes there was an effect of impregnation, in which the solid gain was greater than the loss of water. High vacuum pressures, combined with high concentrations of osmotic solution, reduced the rate of water loss, which was attributed to probable clogging of the cell membrane by the excess of sucrose which would have hindered the diffusion of fluid through the fruit samples.

Palabras clave : Impregnation; weight loss; sucrose; response surfaces.