Resumo

ACEA-DEL SOL, Damisela  e  SANCHEZ-IZNAGA, Angel Lazaro. Combined dehydration of the pineapple for conservation. Rev Cie Téc Agr [online]. 2020, vol.29, n.2, pp.74-83.  Epub 01-Jun-2020. ISSN 2071-0054.

The objective of this work is to determine the influence of several osmotic solutions obtained through the process of combined dehydration of pineapple for its conservation, for which a methodology was developed from an experimental analysis and an evaluation of experts that made it possible to determine that The solution of Sucrose Syrup BD of all osmotic solutions (SO) better guaranteed the organoleptic properties of the fruit. Statistical analysis determined that of the three SOs that contributed most solute gains were Sucrose Syrup BD (66%), Honey B (64%) and Honey B reduced (63%) respectively, as well as the greatest weight loss for fruit slices it was from Honey C reduced (78%), Honey B and Honey A reduced by 76%. Finally, by means of a multiple linear regression analysis, it was possible to evaluate the influence of the variables (oBrix,% of Water, Temperature) of the Sacarosa BD Syrup on the weight of the fruit and obtain the model $Weight\_FruitBD=-\mathrm{793,779}+\mathrm{13,5751}\cdot °Brix-\mathrm{11,4982}\cdot \%ofWater+\mathrm{10,6665}\cdot Temperature$ for a value of R2 of 0.75, indicating the correct fit of the model for the conditions evaluated in the study.

Palavras-chave : Pineapple; combined dehydration; osmotic solutions; multiple linear regression; model.

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