Osmotic dehydration of mango (Mangifera indica). Application to the frosting

In this investigation the kinetics and equilibrium was studied of the mango during the osmodehydration to atmospheric pressure, with and without pulse to vacuum, using solutions of 35, 45, 55 and 65 degrees Brix. The kinetics was determined in short times, while the equilibrium was carried out in long times. In the process it was analyzed the gain of sugar, loss of water, variations of mass and volume of the samples. To reach the candying, you continuous the process with having dried off by hot air, until reaching concentrations of 68 and 72 degrees Brix. The changes composicionales was evaluated, besides the textural and sensorial analysis in the final products. The samples 2565 degrees Brix and 4545 degrees Brix showed the smallest variations of mass and volume and better texture at the end of the drying.