Osmotic dehydration of mango pieces cv. Tommy Atkins applying response surface methodology.
Zapata Montoya J. E., Montoya Rodas A.
Author Affiliation: Universidad de Antioquia - Facultad de Química Farmacéutica - Departamento de Alimentos, A.A. 1226, Medellín, Colombia.
Revista - Facultad Nacional de Agronomía Medellín 65 : 6507-6518
Abstract : The response surface methodology was applied to study the effect of temperature and concentration of citric acid in osmotic dehydration of cv. Tommy Atkins mango pieces. Osmotic dehydration was evaluated in terms of the percentage of weight reduction (%WR), solid gain (%SG), water loss (%WL) and reduction of water activity (%RWA). The results indicated that the temperature and the concentration of citric acid had significant effects on the (%WR), (%WL) and (%RWA) in the range of conditions evaluated (25°C- 45°C) and (1%-3%) respectively. The addition of citric acid in the osmodehydrating solution significantly reduced the microorganism recount without affecting the sensory characteristics of the product. The maximum values of kinetic parameter are reached after 4 h of processing, with temperature of 45°C and concentration of 3%. The optimum values for %WR, %WL y %RWA, were 47.62%, 53.7% y 6.04%, respectively. The sensory acceptance was of 100% and reductions in the microbial recount of more than two logarithmic cycles.