Osmotic dehydration and freezing as combined processes on apple preservation

Combined processes effects of osmotic dehydration in sucrose solutions and freezing on apple cubes preservation were analysed. Two multifactorial experimental designs, in two levels, were conducted consecutively to quantify the effects of the following factors: temperature, osmotic dehydration time, concentration of the osmotic medium and freezing rate. The response variables considered were: sensory evaluation, colour, texture, water activity (a(w)) and reducing and total sugars. The first experimental design selected fast freezing as the best process to preserve texture and colour of the fruit. From the second experimental design, under fast freezing, were obtained the following optimal levels: 55degreesBx for the concentration of the osmotic medium, 35degreesC for the syrup temperature and 60 min for the osmotic dehydration time. A test of acceptability was performed under these conditions with 80 potential consumers on a 7-point hedonic scale, which gave 93% acceptance. Glass transition temperature (Tg') of the maximally cryoconcentrated liquid was -41.89degreesC for the product processed under optimum conditions. Significant correlations (P less than or equal to 0.05) were found between sensory and instrumental responses