Abstract

LIMA, Andréa da Silva et al. Stability evaluation in dehydrated melons obtained by a combination of osmotic dehydration and conventional drying. Rev. Bras. Frutic. [online]. 2004, vol.26, n.1, pp. 107-109. ISSN 0100-2945.  http://dx.doi.org/10.1590/S0100-29452004000100029.

The objective of the present work was to evaluate storage stability of melons processed by a previous osmotic dehydration at atmospheric pressure (760 mmHg) or partial vacuum (660 mmHg) followed by conventional drying. The stability was assessed monthly by means of physico-chemical, microbiological and sensorial methods, during 180 days of storage at room temperature. Both the processes resulted in good physico-chemical and microbiological stability of the products, which presented good acceptability during all the storage time.

Keywords : Cucumis melo L.; processing; osmotic treatment; stability.