Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus)
Simpson, R.R.; Jiménez, M.P.; Carevic, E.G.; Grancelli, R.M.
Archivos Latinoamericanos de Nutricion 57(2): 192-195
2007
ISSN/ISBN: 0004-0622 PMID: 17992985 Document Number: 606446
Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50 degrees C. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperature between 40 and 50 degrees C) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique was used. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation.