Abstract

The main objective was to obtain a ‘snack’ that has a high content of minerals (principally calcium and zinc) through an osmotic dehydration/impregnation process and an extended shelf life that can be achieved by posterior applying a combined drying (convection drying and microwave). The pear slices were immersed in an aqueous solution, which contained lactate calcium 5%m/m, and acetate zinc (0,1%m/m) (49 °Brix). The calcium and zinc concentrations were measured by a flame atomic absorption spectrophotometer and ICP-OES, respectively. The impregnation with minerals was analyzed during time. The samples were osmotic dehydrated/impregnated for 1h. Then, they were dried using a combined method (microwave and hot air convection simultaneous) during another 10-12min to reach 20% of humidity, the value recommended with the Argentinian Food Code. Finally, the osmotic dehydration process was modelled mathematically.

Keywords: Fortified pears; Pears impregnated with Ca and Zn; Osmotic dehydration/impregnation of pears