title: [Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus)].
abstract: Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50 degrees C. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperature between 40 and 50 degrees C) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique was used. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation.
authors.affiliation: Universidad Técnica Federico Santa María, Universidad Católica de Valparaíso, Valparaíso, Chile.
authors.forename: Ricardo R
authors.initials: RR
authors.lastname: Simpson
authors.forename: Maite P
authors.initials: MP
authors.lastname: Jiménez
authors.forename: Erica G
authors.initials: EG
authors.lastname: Carevic
authors.forename: Romina M
authors.initials: RM
authors.lastname: Grancelli
mesh_terms: D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D006358:Hot Temperature; D009995:Osmosis; D027824:Rosaceae; D013997:Time Factors