Secagem de abacaxi (Ananas comosus, L.) com pré-tratamento osmótico.

Abstract

The aim of this work was to evaluate the drying behavior of fresh and osmotically dehydrated pineapple as preservation method. The slices with thickness of 10mm were immersed in a sucrose solution (70%) for 5 hours. A pilot column dryer was used for the air drying experiments. The air velocity and dry bulb temperature were 1,7m/s and 50oC respectively. The presence of sucrose on the surface of the dehydration sample was an obstacle for the contact with oxygene, which resulted in a reduction of the enzymatic browning.