Resumen

BORSINI, Ariel A; ALBANI, Oscar A  y  RAMALLO, Laura A. Application of different drying techniques in Diospyros kaki fruit Var. ‘Fuyu’. Rev. cienc. tecnol. [online]. 2016, n.26, suppl.1, pp.65-70. ISSN 1851-7587.

The aim of this study was to evaluate the effect of drying conditions on water loss and color changes of Diospyros kaki var Fuyu fruit. The conditions were: i) drying with constant air flow rate (1,1 m/s) and temperature (45, 60 and 75 °C) (SAC), ii) intermittent drying with cicles of heat application/tempering time for 45/45 min (SAC INT), at the same temperatures, iii) Osmotic dehydration in sucrose solution at 50 and 60 °Brix before drying at 60 °C (DO + SAC). In order to describe the water loss the Page model was used. The n parameter values of SAC at 45 and 60 °C,SAC INT and DO + SAC were not significantly different (p> 0.05). The k values increased with temperature in SAC and SAC INT. L* and b* color parameters decreased during drying. The color difference ΔE was not affected by INT SAC.

Palabras clave : Intermittent Drying; Persimmon; Kinetic; Page; Osmotic Dehydration.

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