Osmotic dehydration of pineapple: Kinetics and product quality

Expedito T.F. Silveira*, M. Shafiur Rahman, Ken A. Buckle

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

35 Citations (Scopus)


Osmotic dehydration as an intermediate step in air or vacuum drying of pineapple was studied. Osmotic dehydration kinetics indicated that both water loss and solids gain increased with increase of syrup temperature and concentration, the former having much more effect for the range of values tested. Equilibrium kinetics was modelled by defining equilibrium constants and in non-equilibrium period water loss and solids gain followed the penetration theory of mass transfer. The colour, flavour and texture of osmo-air dried pineapple indicated that the product was organoleptically acceptable.

Original languageEnglish
Pages (from-to)227-233
Number of pages7
JournalFood Research International
Issue number3-4
Publication statusPublished - 1996
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Osmotic dehydration of pineapple: Kinetics and product quality'. Together they form a unique fingerprint.

Cite this