Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry high caloric constituents, such sucrose, is suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims study effect calcium alginate film over drying kinetics strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined changes in some selected physical properties, as: moisture, total solid contents, one-dimensional shrinkage and texture, 30 min steps OD treatment. Besides, water diffusion coefficients ( D e W TS , respectively) calculated by using analytical solution Fick’s equation. RESULTS: Diffusion for solids showed significant differences due coating presence evidence effect. Coated strawberry samples presented several after 2 h assayed conditions most CONCLUSIONS: Alginate tested acts sucrose influx outflux until 3 treatment, respectively. good quality osmotically-dehydrated obtained.