Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions

Continuous flow osmotic drying permits a better exchange of moisture and solids between the food particle and osmotic solution than the batch process. Osmotic drying has been well studied by several researchers mostly in the batch mode. Microwave heating has been traditionally recognized to provide rapid heating conditions. Its role in the finish drying of food products has also been recognized. In this study, the effects of process temperature, solution concentration on moisture loss (ML), solids gain (SG), and mass transport coefficients (k m and k s ) were evaluated and compared under microwave, assisted osmotic dehydration (MWOD) versus continuous flow osmotic dehydration (CFOD). Apple cylinders (2 cm diameter, 2 cm height) were subjected to continuous flow osmotic solution at different concentrations (30, 40, 50, and 60°Brix sucrose) and temperatures (40, 50, and 60°C). Similar treatments were also given with samples subjected to microwave heating. Results obtained showed that solids gain by the samples was always lower when carried out under microwave heating, while the moisture loss was increased. The greater moisture loss strongly counteracted solids gain in MWOD and thus the overall ratio of ML/SG was higher in MWOD than in CFOD.