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The pulsed vacuum osmotic dehydration (PVOD) promotes more homogeneous concentration profiles in the product and quality improvement of several fruits. The objective of this work was to study the drying of plums submitted to treatments of plants manure with KCl and PVOD (5'' c.a., 10 min). Experimental planning was done with the following independent variables: doses of KCl (400, 700 and 1000 g ⁄ plant), concentration of sucrose solution (40; 50 and 60 ºBrix) and drying temperature (50, 60 and 70C). The tested variables were: color, shrinkage, visual quality and rehydration. Temperature leads to a skin browning at fruit pulps and lower visual quality. The treatment with KCl leads to final products with lower moisture content. The higher the values of all the independent variables, the lower the shrinkage and the rehydration capacity. Plums submitted to convective drying with previous PVOD promote a new product with good visual quality and satisfactory shrinkage.

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A cagaita é um fruto do cerrado globoso, de coloração amarelo-clara e contendo de 1 a 3 sementes brancas, envoltas em uma polpa levemente ácida. Apresenta um conteúdo apreciável de vitamina C, fibras e de carotenoides. O presente trabalho foi realizado com o objetivo de avaliar as condições de desidratação osmótica para a obtenção de passas de cagaita. O tratamento osmótico foi conduzido a 50°C e a 70°C, utilizando-se de soluções de sacarose a 45°Brix e a 65°Brix. Avaliaram-se os parâmetros perda de água, perda de massa e incorporação de sólidos, taxa de encolhimento e capacidade de rehidratação. As amostras desidratadas foram submetidas à avaliação sensorial aplicando-se um teste de aceitação. O estudo mostrou que houve maior perda de água, perda de massa e maior incorporação de sólidos solúveis nas amostras de cagaita desidratadas nas condições de 65°Brix a 70°C. A menor taxa de encolhimento e a maior capacidade de rehidratação foram observadas nas amostras desidratadas osmoticamente na solução de 45ºBrix a 50ºC. A análise sensorial evidenciou que a cagaita desidratada apresentou boa aceitação, constituindo uma opção válida de agregação de valor ao fruto. Document Object Identifier10.18067/jbfs.v2i4.82 Termos de indexação: Eugenia dysentericaQualidade Desidratação osmótica *Autor para correspondência carol_dms@uft.edu.br Osmotic dehydration to obtain cagaita raisins ABSTRACT-The cagaita is a fruit of cerrado, of pale yellow color and containing 1-3 white seeds, wrapped in a slightly acidic pulp. It presents a significant content of vitamin C, carotenoids and fibers. This work was carried out to evaluate the osmotic dehydration conditions for obtaining cagaita raisins. The osmotic treatment was conducted at 50 °C and 70 °C, without stirring, using sucrose solutions at 45 °Brix and 65 °Brix. Evaluated the loss of water parameters, weight loss and solids uptake, shrinkage and rehydration capacity. The dehydrated samples were subjected to sensory evaluation by applying an acceptance test. The study showed that there was a greater water loss, weight loss and increased incorporation of soluble solids in the dried samples cagaita under the conditions of 65 °Brix to 70 °C. The lower shrinkage rate and higher rehydration capacity were observed in osmotically dehydrated samples at 45 ºBrix solution at 50 °C. Sensory analysis showed that dehydrated cagaita showed good acceptance, constituting an option to add value to the fruit. Index terms: Campomanesia pubescens; quality; osmotic dehydration Copyright: © 2015 JBFS all rights. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.Financiamento: Os autores reportam que não houve suporte e auxílio financeiro. Conflito de interesse:Os autores declaram que não há conflito de interesse. INTRODUÇÃOO bioma Cerrado se destaca por apresentar uma elevada biodiversidade, com frutíferas nativas que são ...