Deshidratación osmótica de guayaba a vacío pulsante / Pulse vacuum osmotic dehydration of guava

An empirical model to predict the effect of temperature (T, 30-70 °C), exposure time at atmos pheric pressure ( t, 5-105 min) and the number of pulse vacuum cycles ( n, 1-5) during the osmotic dehydration of guavas on weight loss (δ P), water loss (δ W) and solids gain (δ S) was studied in the laboratory. Results show that the three evaluated parameters T, t and n, significantly affect δ P and δ W values. No effect on fruit δ S values was observed.