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The objective of this work was to optimize the osmotic dehydration of the cantaloupe For it melon cylinders were cut and weight initial humidity and Brix were measured then four cylinders were osmotic dehydrated in solutions of sucrose of concentration and temperature given by a stipulated time The conditions of each dehydration were established by means of a central compound rotable design for temperatures concentrations and times between 40-50 C 45-55 Brix and 60-120 min After each dehydration weight humidity and Brix were determined to them to calculate the loss of weight loss of water and gain of solute response variables that were adjusted to predictive models applying the multiple linear regressions The models were validated by means of the methodology of the crossed validation Applying the method of the desired function with the restrictions of loss of equal weight 0 11g g loss of water of 0 33 g g and 12 3 gain of solute of Brix g the dehydration was optimised in 37 95 C 41 6 Brix and 132 30 min El objetivo de este trabajo fue optimizar la deshidrataci n osm tica del mel n Para ello se cortaron cilindros de mel n y se midieron peso humedad y Brix iniciales luego cuatro cilindros se sometieron a deshidrataci n osm tica en soluciones de sacarosa de concentraci n y temperatura dadas por un tiempo estipulado Las condiciones de cada deshidrataci n fueron establecidas mediante un dise o compuesto central rotable para temperaturas concentraciones y tiempos entre 40-50 C 45-55 Brix y 60-120 min Despu s de cada deshidrataci n los cilindros se pesaron y se les determin la humedad y Brix para calcular la p rdida de peso p rdida de agua y ganancia de soluto variables respuesta que se ajustaron a modelos predictivos aplicando la regresi n lineal m ltiple Los modelos se validaron mediante la metodolog a de la validaci n cruzada aplicando el m todo de la funci n deseada con las restricciones de p rdida de peso igual a 0 11g g p rdida de agua de 0 33 g g y ganancia de soluto de 12 3 Brix g se optimiz la deshidrataci n en 37 95 C 41 60 Brix y 132 30 min

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Deshidratación osmótica óptima del melón cortado en forma cilíndrica

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