Osmotic dehydration was considered as a pre- treatment for tropical fruit, with the final aim of obtaining high- quality dried fruit products. Osmotic dehydration as a pre- treatment before further dehydration was studied on South African- grown Cayenne- type pineapple pieces. The effects of osmotic dehydration on mass transfer properties such as water loss, solids gain and weight reduction were investigated. The results obtained were also analysed in terms of WL/SG ratio since this parameter can be a useful tool for designing the optimum osmotic pre-treatment, depending on the desired characteristics of the final product
Reference:
Lombard, GE, Andres, A, Fito, P and Oliveira, JC. 2006. Osmotic dehydration of pineapple - a pre-treatment for pineapple drying. CSIR Research and Innovation Conference: 1st CSIR Biennial Conference, CSIR International Convention Centre Pretoria, 27-28 February 2006, pp1
Lombard, G., Andres, A., Fito, P., & Oliveira, J. (2006). Osmotic dehydration - a pre-treatment for pineapple drying. http://hdl.handle.net/10204/2709
Lombard, GE, A Andres, P Fito, and JC Oliveira. "Osmotic dehydration - a pre-treatment for pineapple drying." (2006): http://hdl.handle.net/10204/2709
Lombard G, Andres A, Fito P, Oliveira J, Osmotic dehydration - a pre-treatment for pineapple drying; 2006. http://hdl.handle.net/10204/2709 .
