Comparison of must and sucrose as osmotic solutions to obtain high quality minimally processed kiwi fruit (Actinidia chinensis P.) slices
2002
Escriche, I. | Garcia-Pinchi, R. | Carot, J.M. | Serra, J.A.
This study is a comparison, from a kinetic and sensory viewpoint, of the use of must (63Brix) and sucrose (65Brix) as osmotic solutions, to obtain kiwi slices with intermediate moisture content (a(w): 0.90-0.95). The pulsed vacuum osmotic dehydration (PVOD) method was applied at different working temperatures (25, 35 and 45 degrees C) using different vacuum pulse times at 50 mbar (0, 5, 10 and 15 min). The parameters evaluated during the process were the following: mass increment, water loss, solute gain and water activity (a(w)). The optimal processing conditions were at a temperature of 35 degrees C and with processing times of 175 min for sucrose and 105 min for must, with the system being subjected to vacuum conditions for 5 min in both cases. A considerable reduction in processing time was achieved using must as the osmotic solution, and the descriptive sensory analysis also suggested that the quality of the kiwi slices was better when processed with this osmotic solution.
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