Temperature and Concentration Effects of Osmotic Media on Od Profiles of Sweet Potato Cubes

A study was conducted to evaluate the effects of temperature and sucrose osmotic solution concentrations on osmotic dehydration profiles of sweet potato (Ipomea batata) cubes (3.5 cm sides). Two temperatures (26 and 50°C) and three concentrations (30:100, 50:100 and 70:100 w/w) were studied for various exposition times, up to 168 hours. Main influence was observed at higher temperature (50°C) due the fact that water loss (WL) and solids gains (SG) are faster and more intense. At 26°C no appreciable change in solids concentration was observed at distances deeper than 0.5 cm from the cubes surfaces even at 168 hours. At 50°C all the layers are affected even at shorter times (8 hours).