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ISSN: 2157-7110

Journal of Food Processing & Technology
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Review Article

Studies on the Osmotic Dehydration and Rehydration Characteristics of Pineapple Slices

Fasogbon BM*, Gbadamosi SO and Taiwo KA

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

*Corresponding Author:
Fasogbon B M
Department of Food Science and Technology
Obafemi Awolowo University
Ile-Ife, Nigeria
E-mail: [email protected]

Received Date: February 15, 2013; Accepted Date: March 18, 2013; Published Date: March 24, 2013

Citation: Fasogbon BM, Gbadamosi SO, Taiwo KA (2013) Studies on the Osmotic Dehydration and Rehydration Characteristics of Pineapple Slices. J Food Process Technol 4:220. doi: 10.4172/2157-7110.1000220

Copyright: © 2013 Fasogbon BM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The study investigated the influence of two osmotic conditions (50°Brix sugar and 47:3% w/w sugar/salt solutions) on osmotic dehydration (water loss, solid gain, electrical conductivity and pH of the medium) and rehydration characteristics (Dry-matter loss, rehydration capacity, electrical conductivity and pH of the medium) of dried pineapple slices. Pineapple slices were osmotically dehydrated (4 hr), and oven dried (60°C for 27 hr). Slices were rehydrated at 90°C for 15 min and at room temperature (RT) for 6 hr. Osmotic dehydration enhanced solid gain, water loss, dry-matter loss and rehydration capacity. Mass transfer (water loss and solid gain) was higher in sugar/salt solution than in the sugar solution. Sugar/salt mix reduced the amount of electrolytes released into the medium. Regression models gave a good fit of high R2 value when water loss, solid gain, and electrical conductivity variables were related, but dry-matter loss, rehydration capacity, pH and electrical conductivity gave low R2 values.

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