The objective of this work was to determine the parameters for the guava osmotic dehydration process, to build the drying curves of the pretreated fruit through osmotic dehydration with and without vacuum and to evaluate the physical chemistry and microbiological characteristics of the products. At the end of the drying process it was verified that the pretreated guavas by osmosis under vacuum reduced the drying time decreasing the expenses with the process. A greater darkening was observed in the treated product with osmosis under vacuum in the osmosis processes and of the drying, while the texture didn't present difference among the two treatments. Another important fact was the absence of microbiological contamination of the two products at the end of the drying process, being the methodology effective in the prevention of the development if microbiological spoilage. It was conclued that is possible to obtain guava dehydrated as product of intermediate humidity, through osmotic pretreatment followed by drying process.
intermediate humidity foods; Psidium guajava; water activity
