Development of Hot-Air Dried Cut Persimmon

In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties.

[1]  J. Telis‐Romero,et al.  Viscoelastic behavior of persimmons dried at constant air temperature , 2005 .

[2]  A. Chiralt,et al.  Physical and chemical changes induced by osmotic dehydration in plant tissues , 2005 .

[3]  M. A. Mauro,et al.  Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata) , 2007 .

[4]  M. Gimeno,et al.  La astringencia del caqui , 2005 .

[5]  John B. Hutchings,et al.  Food Color and Appearance , 1995 .

[6]  A. Salvador,et al.  Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C: Physiological and microstructural study , 2008 .

[7]  J. Lamb,et al.  AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLE , 1991 .

[8]  J. Ponting,et al.  Osmotic dehydration of fruits: Recent modifications and applications , 1973 .

[9]  M. Tapia,et al.  Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities , 2006 .

[10]  J. Aguilera,et al.  Glass transitions and shrinkage during drying and storage of osmosed apple pieces , 1998 .

[11]  A. Andrés,et al.  Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon , 2008 .

[12]  Pedro Fito,et al.  DRYING KINETICS OF APPLE CYLINDERS UNDER COMBINED HOT AIR–MICROWAVE DEHYDRATION , 2004 .

[13]  José V. García-Pérez,et al.  Power Ultrasound Mass Transfer Enhancement in Food Drying , 2007 .

[14]  C. Contreras,et al.  Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry , 2008 .

[15]  Carmen Rosselló,et al.  Simple modelling of air drying curves of fresh and osmotically pre-dehydrated apple cubes , 1997 .

[16]  Pedro Amorim Berbert,et al.  Avaliação nutricional e sensorial de caqui cv Fuyu submetido à desidratação osmótica e secagem por convecção Nutritional and sensory evaluation of osmo-convective dried Fuyu persimmons , 2008 .

[17]  A. Akyıldız,et al.  Determination of changes in some characteristics of persimmon during dehydration at different temperatures , 2004 .