Effect of temperature and concentration of honey on the kinetics of osmotic dehydration, and general acceptability in the preparation of mamey snacks (Mammea americana)

Abstract

 In the present work of investigation there was evaluated the effect of the temperature (30ºC to 50ºC) and the concentration (30°Brix to 60 °Brix) of honey of bee on the Kinetic one of dehydration and general acceptability in the production of snacks of mammee. One thought that the temperature and the concentration of honey of bee influenced Significantly the water loss (p = 0.0036), profit of solid (p = 0.0352) during 8 a.m. of dehydration. In the first hour of dehydration for the effective diffusivity of the water there is significant difference (p = 0.004620) with regard to the temperature and for effective diffusivity of occurred soluble there exists significant difference (p = 0.002529) with regard to the temperature and (p = 0.0025689) with regard to the concentration.He was for general acceptability of snacks of mammee in analysis of variance ANOVA; that exists significant differences between panelists (p = 0.0002); and that the treatment T8; 40°C: 60 °Brix codified with the number 235 it had major general acceptability.