Effect of the Alginate and Calcium Chloride Use in the Kinetics of the Osmotic Dehydration in Anna Variety apple (Malus domestica Borkh)

Abstract

Hurdle technology in the osmotic dehydration of fruits, allows obtaining products of high quality, with an increase of the final stability, since it reduces the water activity. In the present work, alginate and calcium chloride (CaCl2) solutions were used and applied in apple chunks (Malus domestica Borkh) Anna variety, as a previous treatment to the osmotic dehydration in saccharose syrup at 60 °Bx with the purpose of establishing the kinetic behavior of water loss, solid gain and mass loss parameters. It was found that increasing the concentration of the alginate and calcium chloride solutions, increases the water and mass loss rates and reduces the product’s solid gain rate respecting to a witness without coatings