Dried Tropical Fruits

  • DRIED TROPICAL FRUITS

  • Technology of Process

  • Artadi Aguirre, Jhandir

  • Cáceres Saldaña, Eduardo

  • Camminati Briceño, Alessandra

  • Caqui Febre, Rocío

  • Estrada Saona, Martín

  • Gutiérrez Medina, Pierre

  • General Description of the Industrial Process: Dried Tropical Fruits

  • General Description of the Industrial Process: Dried Tropical Fruits

  • Summary Sheet

  • General Description of the Industrial Process: Fruit Leather

  • General Description of the Industrial Process: Fruit Leather

  • Summary Sheet

  • OSMOTIC DEHYDRATION

  • It is a physiochemical phenomenon.

  • It makes reference to the passage of solvent but not solute through a semipermeable membrane

When  dipping the fruit in the syrup two effects occur

  • Water flows out from the fruit to the solution

  • Solute flows into the fruit

Stage in OD:

  • Dehydration

  • Impregnation

OD is considerated as a pre stage in operations like drying or frezzing.

  • Factors that affect the dehydration speed

  • Permeability and structural features of the celular membrane.

  • Size of the contact surface with the syrup.

  • Syrup composition and concentration.

Syrup concentration affects directly on the speed.

  • Temperature

Increases will make changes in the permeability of the celular membrane and syrup fluency.

  • Stir

If the system is stirred, water that has come out is removed from contact with the membrane and will be replaced by concentrated syrup.

  • Fruta- Syrup ratio

When the ratio is 1-1, the speed is lower.

  • Atmospheric pressure decrease By applying vacuum to the system.

  • OPERATION

  • The osmo-dehydrating agent should be compatible with the fruit.

  • Immerse the fruit in pieces into the vessel containing the syrup and let stand until it reaches the desired moisture.

  • The fruit solids ratio increases due to:

▫Water leaving

▫Solid income

  • The fruit obtained is often complemented with other preservation techniques.

  • AIR DEHYDRATION

Liquid removal by evaporation Air in contact with the solid surface transfers enough energy to the water to evaporate.

  • MAIN GOAL

Remove water from solid

Minimal microbiological growth and spoilage by chemmical reactions.

  • FACTORS

  • Air temperature

  • Air relative humidity

  • Air speed

  • Solid nature

  • OPERATION

  • EQUIPMENTS Dryer cabinet, trays or compartments

  • EQUIPMENTS Tunnel Dryer Concurrent System Tunnel

  • EQUIPMENTS Tunnel Dryer Countercurrent System Tunnel

  • EQUIPMENTS Tunnel Dryer Cross-flow Tunnel

  • EQUIPMENT Conveyordryer

  • Drying Pineapple Experiment

  • Outcomes:

  • For Dices

  • In general:

  • Pictures

  • Dried pineapple dices

  • Dried pineapple slices

  • Dried pineapple slice

  • Enterprises in Peru and The World

  • Enterprises in Peru and The World

We appreciate your attention!

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