Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions.
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Osmotic dehydration of cashew apple in sucrose and corn syrup solids solution as influenced by temperature (3050oC), sugar syrup concentration (40-60% w/w) and immersion time (90-240min) was studies through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0,92 to 0,99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmpotic dehydration process.
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Cashew nut, Castanha de cajú, Anacardium Occidentale, Desidratação Osmótica