Influência do pré-tratamento osmótico na atividade de água (aw) de nectarina (Prunus pérsica) seca.

Abstract

Was studied the influence of osmotic pre-treatment on final water activity (aw) of dryed nectarine (Prunus pérsica). The osmotic pre-treatment was carried using sucrose and com glucose MOR-REX® 1940 Solutions. The drying was carried in fixed bed dryer at temperatures 40, 50 and 60° C and air velocities 1.5 and 2.1m/s. Experimental datas showed that samples osmotically pre-treated showed values water activity smaller than samples in natura.