Deshidratación osmoconvectiva en frutas y hortalizas: Una revisión de desarrollos recientes

• Main Author: Juan Meneses
• Format: Article
• Language: Spanish
• Published: Universidad Nacional de Trujillo 2018-06-01
• Series: Agroindustrial Science
• Subjects: osmotic dehydration; drying; time; temperature; osmotic solution.
• Online Access: http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/1965

The objective of this work is to review the latest studies conducted by other researchers regarding the evaluation of the combined process of osmotic dehydration and convective drying in some fruits and vegetables. The literature indicates that the conditioning factors in the osmodehydration process are: type of raw material, time, temperature, speed of agitation, molecular weight, type and concentration of the osmotic solution. The osmotic dehydration can be reinforced with convective drying to improve the physical-chemical characteristics of fruits and/or vegetables to be processed. These combined operations reduce drying time, minimize energy consumption costs and improve fruit and vegetable quality during storage