Resumo

URFALINO, D.P. Ajuste de tiempos de inmersión en técnicas combinadas de deshidratado de duraznos. RIA. Rev. investig. agropecu. [online]. 2014, vol.40, n.1, pp.67-74. ISSN 1669-2314.

The present paper develops a combined technique of osmotic-convective dehydration for peaches. The main objective was to adjust times of immersion in sucrose solutions employed to generate an easy and economic process to produce high quality products that keep those characteristics during the entire period of storage. Peaches in halves were inmersed in a solution of 5% sodium metabisulfite for 3 minutes, and were later placed in a solution of sucrose at 55 °Brix varying times of immersion (T1: 24 hours; T2: 12 hours; T3: 6 hours and T4: 0 hours). After those time intervals peaches were rapidly washed and dried at 55 °C up to 20% of final humidity in an electric furnace. Each treatment was performed in duplicate. During trials weight and volume were determined, before and after the stage of osmotic dehydration (OD) and before and after the stage of convective dehydration. Colour and residual sulphur dioxide in the final product were measured every 3 months for a total period of 10 months. The results show that treatments with longer immersion times in hypertonic solutions had better volume and performance, which were directly proportional to immersion time. On the other hand, treatments with the stage of OD presented a sulphites content considerably lower in the final product and a lower degradation of colour over time. Treatment 1 stood out for presenting the highest stability of the colour L* parameter (which reflects the luminosity) during the 10 months of storage.

Palavras-chave : Combined dehydration (osmotic-convective); Colour; Residual sulphur dioxide; Dehydrated fruit; Sucrose solutions.

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