Ricerc@Sapienza

The influence of an alternative chemical pretreatment on dehydration and rehydration of an Italian ecotype pumpkin was investigated. The pretreatment consisted of soaking the slices in a diluted solution of trehalose, sucrose and NaCl. Hot air-drying was performed in a convective dryer at temperatures of 55, 60, 65 and 70°C. Samples treated prior to drying showed a shorter (about 1/4) drying time, less volume shrinkage and colour changes, but showed higher rehydration capacity compared to untreated ones, especially in the range 55-65°C.

‘Annurca’ apple, a southern Italian cultivar, is known for its reddening, taste and flavour among the other types of apples, and also for health promoting effects. The aim of this study is to evaluate the effect of a novel pre-treatment, by dipping in a solution containing trehalose, sodium chloride, sucrose, and of drying process conditions (temperature and time) on drying kinetics and quality attributes of dried apple slabs. Drying experiments were carried out by convective drying at temperatures of 50, 55, 60 and 65 °C at a constant air velocity of 2.3 m/s.