Obtención de Productos Deshidratados de Naranjilla (Solanum quitoense Lam) Utilizando Procesos Térmicos de Secado con Aire Forzado.

Abstract

The aim of this work to obtain a dehydrated and osmodehydrated naranjilla with the variety of juice INIAP Quitoense 2009 for INIAP to prolong the life of the fruit without affecting its utritional properties. We used an experimental method by osmosis and dehydration techniques, testing temperature ranges from 55 to 75 “C for a period of 6 to 14 hours (dehydrated) and 18 to 32%C for 1 to 3 hours with a time drying for 6 to 10 hours (osmodehydrated) in a forced air. Oven. The results obtained show that the best treatment for the two products (dehydrated and osmodehydrated) were 60 *C for 14 hours with 15,10 in humidity and water activity 0,36, 18C for 2 hours with a time of 5 hours drying at 60 %C with humidity 18,77 and 0,46 water activity respectively, these results established his lifetime in five months and about the nutritional value of protein is between 5,26 % and 8,89 %, total sugars 31,79 % and 71,10%, 289,17 % kcal/100g and 285,82 kcal /100g corresponding to the energy provided by the product. The study was achieved naranjilla dehydrated products from fresh fruit, so it is recommended to use these processes to the development of new products in the food market.