Study of the influence of osmotic dehydration parameters: experimentation with papaya (Carica papaya) and mango (Mangifiera indica).
N'Goran Z. E. B., Sadat A. W., Assidjo E. N., Kouame P.
Author Affiliation: Département de Formation et de Recherche Génie Chimique et Agroalimentaire (DFR-GCAA), Laboratoire des Procédés de Synthèse et de l'Environnement (LAPISEN), Institut National Polytechnique Houphouet-Boigny (INPHB), BP 1313, Yamoussouk
Journal of Applied Biosciences 59 : 4330-4339
Abstract : Objective: This work concerns the evaluation of the impact of osmotic dehydration parameters using experimental design on water loss of two tropical fruits. Methodology and results: The study was conducted with papaya and mango in two solutions consisting of sucrose or glucose. In addition to the type of solute, the parameters considered were temperature (30 to 60°C) and solute concentration (50 to 70°Brix). These experiments were conducted using a factorial design with mixed levels that led to the development of 18 separate tests for each fruit. These tests provided some variations in water loss and as a result indicated a positive influence of the studied factors. These parameters were statistically significant in the case of papaya, solute concentration (0.1%) and temperature (6%). As for mango, only the solute concentration (0.7%) was significant on water loss. Conclusion and application: Among three studied parameters, only the concentration had a real effect on water loss. This study shows that difference of concentration between solution and material to be treated is the driving motor of water loss independently of treated fruits.