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Dried tropical fruits
This document provides information about the industrial process for drying tropical fruits. It discusses the raw materials, specifications for dried fruit products, and trends in the market. It also describes the process of osmotic dehydration where fruit is soaked in a syrup solution so that water leaves the fruit and solute enters. Key factors that affect the dehydration speed are also outlined. Finally, it provides examples of equipment used for drying fruits and results from an experiment drying pineapple slices and dices.
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Dried tropical fruits
- 1. DRIED TROPICAL FRUITS Technologyof Process Artadi Aguirre, Jhandir Cáceres Saldaña, Eduardo Camminati Briceño, Alessandra Caqui Febre, Rocío Estrada Saona, Martín Gutiérrez Medina, Pierre
- 2. General Description ofthe Industrial Process: Dried Tropical Fruits
- 3. General Description ofthe Industrial Process: Dried Tropical Fruits
- 4. Summary Sheet Raw MaterialProducts 1. Raw materials specification • Adequate maturity 2. Raw material necessity • Low volumes for pilot plant 3. Problematic • Solve few problems 1. Product specifications • Fruit stability 2. Subproducts • Resulting from osmotic dehydration 3. Trends Ancillary Aspects Inputs: main Syrup or dehydrate osmotic solution • Concentration: 70°BRIX • Aromas and flavors can be reused in other processes of dehydration.
- 5. General Description ofthe Industrial Process: Fruit Leather
- 6. General Description ofthe Industrial Process: Fruit Leather
- 7. Summary Sheet Raw MaterialProducts 1. Raw materials specification • Milled to obtain a uniform pulp 2. Raw material necessity • According tray capacity 3. Evolution • Takes place in ovens or in machines 1. Product specifications • Tropical snack type • Less sweet • Crunchy 2. Trends • Import and export Ancillary Aspects • Energetics • Economics • Technicals
- 8. OSMOTIC DEHYDRATION • Itis a physiochemical phenomenon. • It makes reference to the passage of solvent but not solute through a semipermeable membrane
- 9. When dipping thefruit in the syrup two effects occur • Water flows out from the fruit to the solution • Solute flows into the fruit Stage in OD: • Dehydration • Impregnation OD is considerated as a pre stage in operations like drying or frezzing.
- 10. Factors that affectthe dehydration speed • Permeability and structural features of the celular membrane. • Size of the contact surface with the syrup.
- 11. • Syrup compositionand concentration. Syrup concentration affects directly on the speed. • Temperature Increases will make changes in the permeability of the celular membrane and syrup fluency.
- 12. • Stir If thesystem is stirred, water that has come out is removed from contact with the membrane and will be replaced by concentrated syrup. • Fruta- Syrup ratio When the ratio is 1-1, the speed is lower. • Atmospheric pressure decrease By applying vacuum to the system.
- 13. OPERATION • The osmo-dehydratingagent should be compatible with the fruit. • Immerse the fruit in pieces into the vessel containing the syrup and let stand until it reaches the desired moisture. • The fruit solids ratio increases due to: ▫ Water leaving ▫ Solid income
- 14. • The fruitobtained is often complemented with other preservation techniques.
- 16. Liquid removal byevaporation Agua
- 17. Air in contactwith the solid surface transfers enough energy to the water to evaporate. EVAPORATED WATER AIR
- 18. MAIN GOAL Remove water fromsolid Minimal microbiological growth and spoilage by chemmical reactions.
- 19. FACTORS • Air temperature •Air relative humidity • Air speed • Solid nature
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- 21. The fruit remainsinside the drying chamber for a period between 4 and 16 hours depending on the fruit type and the level of dehydration desired. AIR AIR HUMIDIFIED
- 22. EQUIPMENTS Dryer cabinet, traysor compartments
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- 27. Drying Pineapple Experiment •Outcomes:
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- 29. 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% 09:02 11:50 15:0818:25 Pineapple composition Solids Water
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- 32. 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% 09:02 11:50 15:0818:25 20:17 01:00 Pineapple composition Solids Water
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- 38. • Dried pineappleslices
- 39. • Dried pineappleslice
- 40. Enterprises in Peruand The World Name Peruvian Nature Location Lurín – Lima, Perú Product Scale Banana Pineapple Mango Peach Apple Yacón Aguaymanto Lucuma Strawberries Webpage www.peruviannature.com Technology Type Fruit is dehydrated through hot air and then packed without adding preservatives or flavor. Quality Certifications HACCP (Hazard Analisys and Critical Control Points), GMP (Good Manufacturing Practices), SQF (Safety Quality Food), and Peruvian Nature is also certified by GSG International and has organic certifications by the USDA, EU and JAS. Mercado Ecuador – Internacional
- 41. Name Isabelle Fruits LocationKm 3 ½ Vía La Puntilla – Samborondón, Ecuador Product Scale Banana Pineapple Mango Gooseberry Webpage www.isabellefruits.com Technology Type IsabelleFruits keeps a consistent production process that allows developing dried products, with a regular review which allows them improve continuously. Quality Certifications HACCP (Hazard Analysis and Critical Control Points), GMP (Good Manufacturing Practices) and a structure based on ISO 9001. Mercado Ecuador – Internacional Enterprises in Peru and The World
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