• 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

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