Kinetic aspects, texture, and color evaluation of some tropical fruits during osmotic dehydration

Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose solutions is presented in this article. The influence of sugar type and concentration, process temperature, and calcium salt addition on osmotic solution was investigated. Water loss and sugar gain up to 6 h of processing were evaluated and the effect of osmotic dehydration on fruit quality parameters like color and texture was analyzed. All studied variables affected the osmotic process kinetics, while for quality parameters the influence of sugar type or solution concentration and temperature was dependent on fruit and process conditions.