An empirical model to predict the effect of temperature (T, 30-70 °C), exposure time at atmos pheric pressure (t, 5-105 min) and the number of pulse vacuum cycles (n, 1-5) during the osmotic dehydration of guavas on weight loss (δ P), water loss (δW) and solids gain (δS) was studied in the laboratory. Results show that the three evaluated parameters T, t and n, significantly affect δP and δW values. No effect on fruit δS values was observed.
Chirife J. (1982) Principios de la deshidratación osmótica de frutas . An Asoc Quím Argent70: 913-932.
2.
Conway J., Castaigne G., Picard G., Vovan X. (1983) Mass transfer consideration in the osmotic dehydration of apples. Can Inst Food Sci Technol J16: 25-29.
3.
Dalla Rosa M., Pinnavaia G., Lerici CR (1982) La disidratazione della fruta mediante osmosi diretta. Nota. II Esperienze di laboratorio su alcuni generi di frutta. Ind Conserve (Parma) 57: 3-7.
4.
Farkas FD, Lazar, ME (1969) Osmotic dehydration of apple pieces: effect of temperature and syrup concentration on rates. Food Technol23: 90-92.
5.
Fito P. ( 1992) Modelling vacuum osmotic dehydration of food. En: ISOPOW-VValencia, España:
6.
Fito P., Shi XQ, Chiralt A., Acosta E., Andrés A. (1992) The influence of vacuum treatment on mass transfer during osmotic dehydration on some fruits. En: ISOPOW-VValencia. España:
7.
Fito P., Pastor R. (1993) On some non-diffusional mechanisms occurring during vacuum osmotic dehydration. J Food Eng21: 513-519.
8.
Hugot E. (1960) Handbook of Sugar Cane Engineering. p. 349. Amsterdam: Elsevier.
9.
Lenart A., Flink JM (1984) Osmotic concentration of potato. I. Criteria for the end-point of the osmosis process. J Food Technol19: 45-63.
10.
Lerici C., Pinnavaia G., Dalla Rosa M., Mastrocola D. (1983) Applicazioni dell'osmosi diretta nella disidratazione della fruta. Ind Aliment22: 184-190.
11.
Lerici C., Pinnavaia G., Dalla Rosa M., Bartolucci L. (1985) Osmotic dehydration of fruit: influence of osmotic agents on drying behavior and product quality. J Food Sci50: 1217.
12.
Lerici C., Mastrocola D., Pinnavaia G. (1986) Esperienze di osmosi diretta ad alta temperatura per tempi brevi. Ind Conserve (Parma) 61: 223-225.
13.
Norma Cubana 77-22-4 (1982) Conservas de frutas y vegetales. Método de ensayo. Determinación del contenido de sólidos solubles.
14.
Norma Cubana 77-22-8 (1982) Conservas de frutas y vegetales. Método de ensayo. Determinación de humedad.
15.
Norma Cubana 77-52 (1986) Frutas y vegetales naturales. Guayaba. Especificaciones de calidad.
16.
Pensabén E., Ferrer A., Fito P. ( 1993) Cinética de secado de la piña deshidratada osmóticamente a vacío. En: II Congreso Latinoamericano y del CaribeMéxico, DF.
17.
Pensabén E. (1994) Deshidratación osmótica a vacío de piña y mango. Tesis doctoral. Universidad Politécnica de Valencia, España.
18.
Ponting. J., Watters R., Forrev R.Jackson R., Stanley W. (1966) Osmotic dehydration of fruits. Food Technol20: 125-128.
19.
Ponting D. (1973) Osmotic dehydration of fruits - recent modification and applications. ProcessBiochem8: 18.
20.
Sainz-López JM, Quintero RM, Ramirez WB, Zazueta-Morales JJ (1994) Deshidratación osmótica de piña en rebanadas. Tecnol Aliment29: 17.
21.
Shi XO, Fito P. ( 1993) Vacuum osmotic dehydration of fruits. Drying Technol11: 1429-1442.
22.
Torregiani D., Forni E., Rizzolo A. (1988). Osmotic dehydration of fruit. II. Influence of the osmotic time on the stability of processed cherries. J Food Process Preserv12: 27-44.
23.
Zazueta-Morales JJ, Quintero-Ramos A., Silveira-Gramount M., Yahia EH (1994) Deshidratación osmótica de hojuelas de mango como pretratamiento al deshidratar con aire caliente. Tecnol Aliment29: 29-30