EFFECTS OF SUCROSE AND ACIDS ON OSMOVAC-DEHYDRATION OF TROPICAL FRUITS¹

Abstract

A determination of the relationship of acidity and sucrose concentrations to rate of osmotic dehydration of papaya and mango was made. Dehydration by the osmotic step was found to increase with increasing sucrose concentration and contact time. Mango weight loss was directly proportional to sucrose concentration while it was non-linear for papaya, apparently due to reversal of pectin gelation. Acidification of concentrated sucrose syrups with organic acids increased the osmotic rate for dehydration of papaya but not mango. Combining acid and sucrose was found to increase moisture removal from papaya by inhibiting gelation.