Drying kinetics in cantaloupe melons dehydrated by osmosis, accompanied by conventional drying

Melon is considered a product of high commercial value, but its post-harvest shelf life short at room temperature. As an alternative to reducing postharvest losses, osmotic dehydration arouses interest as pre-treatment for fruit drying. The present work aimed obtain the drying curves in osmotically dehydrated melons, followed by conventional A syrup was prepared using crushed crystal sugar up concentration 30 ºBrix, proportion 2:1 syrup/fruit, 50ºC and were determined function weight losses per gram samples during process until constant weight. results showed that both treatments, it possible observe characteristic curve decreases over time, with treatment 2, use solution lower loss mass (g) R² regression coefficients presented values 0.7878 1, 0.848 2. melons treated higher solids gain end better fit experimental data.