Efectos de los métodos de deshidratación de frutas sobre sus propiedades nutricionales y sensoriales

Abstract

Nowadays the dehydration is one of the most used methods for fruit preservation by reducing moisture, it helps to maintain microbiological and enzymatic stability during storage. However, drying affects the physical and chemical properties of the product, and this affectation depends largely on the dehydration technique used. The most important changes observed in this type of process are: structural collapse, the formation of dark colors, loss of aroma and flavor, degradation of nutritional compounds, mostly those of a thermolabile nature. The objective of this research was to summarize the effects of dehydration by surface evaporation, microwaves and lyophilization, in its nutritional and sensory properties of fruits. Based on bibliographic reviews of research carried out worldwide, it was established that high temperatures and long process times are the main factors that affect product quality; as well as: the power of the equipment, concentration of the osmodehydration solution and of the treatments prior to the dehydration process. Finally, the information collected will allow food industries to select the most appropriate dehydration method, depending on the nature of the fruit and the level of quality of the food to be developed.