Resumo

GARCIA PEREIRA, Annia et al. Analysis the Osmotic and Hot air dehydration kinetic of pineapple fruit (Ananas Comosus, Cayena Lisa variety). Rev Cie Téc Agr [online]. 2013, vol.22, n.1, pp. 62-69. ISSN 2071-0054.

The dehydration technological processes have being widely used during fruit and vegetables conservation. The aim of this research is to analyze the Osmotic (DO) and Hot air flow (DAC) dehydration kinetic of pineapple fruit (Cayena Lisa variety) to be applied in agroindustry. During this study were determined mass, size, firmness, soluble solids content (SSC) and pH in the fresh fruit and the dehydrated slices. The fruits were handled cutted in slices (1 x 5 ±0.02 cm) to be submitted at DO (60 °C, during 10 h) and DAC (60°C during, 5 h) monitoring mass, firmness and weight looses (PP) variation in both processes. All data collected were analyzed using Statgraphics Plus vs 5.1. As main results, the highest variability in mass, firmness and weight looses % between fresh and dehydrated fruit was obtained when DAC was applied with variation of 80; 88,3; y 80%, while 49,4; 86 y 64,17% using DO, respectively.

Palavras-chave : dehydration processes; pineapple; physic and mechanical properties.

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