The aim was to study the effect of alternative sweeteners on the mass transfer of osmodehydrated (OD) tomato before a traditional candying process. During OD pretreatment, osmotic solute type (sucrose S, oligofructose O, sucrose and oligofructose SO, palatinose (isomaltulose)/polydextrose and steviol glucosides and oligofructose PSO/ISO, palatinose (isomaltulose)/polydextrose and steviol glucosides and maltodextrin PSM/ISM), concentration (65–75 °Brix), and temperature (75–95 °C) effect were investigated. A multivariate analysis was conducted by means of principal component analysis (PCA) and a polynomial model was proposed, to investigate the main effects of OD on mass transfer and water activity, a_w as a function of the process variables. The increase of temperature and solute concentration favored, in most cases, the increase of mass transfer. Sucrose and oligofructose were the most effective osmotic solutes for solid gain (SG)-water activity (a_w) decrease and water loss (WL), respectively. To achieve increased mass transfer, SO, ISO, and PSO could be used followed by PSM and ISM. When oligofructose is used, SG and a_w changes are more pronounced (desired for candying). In the contrary, when introducing maltodextrin in OD solutions, milder mass exchange phenomena are observed, in all process conditions. The total or partial substitution of sucrose with alternative sweeteners (isomaltulose, steviol glucosides) and ingredients with health benefits (oligofructose) could add significant advantages to the osmodehydrated candied product. Nonetheless, the final a_w of all dehydrated tomatoes ranged from 0.80 to 0.96 indicating that OD did not lead to microbiologically stable products, and thus another processing step (e.g., air-drying) should be complimentary applied.

目的是研究在传统的糖化工艺之前，替代甜味剂对渗透水化（OD）番茄传质的影响。OD预处理期间，渗透性溶质类型（蔗糖S，低聚果糖O，蔗糖和低聚果糖SO，帕拉金糖（异麦芽酮糖）/聚葡萄糖和甜菊糖苷和低聚果糖PSO / ISO，帕拉金糖（异麦芽酮糖）/聚葡萄糖苷和聚葡萄糖和研究了浓度（65-75°Brix）和温度（75-95°C）的影响。多变量分析是通过主成分分析（PCA）和多项式模型的方式进行的，提出了，以调查OD的对传质和水活性的主要作用，一个_瓦特作为过程变量的函数。在大多数情况下，温度和溶质浓度的增加有利于传质的增加。蔗糖和低聚果糖是最有效的固溶（SG ）-水分活度（a _w ）降低和失水（WL ）渗透性溶质。为了实现更高的质量传递，可以使用SO，ISO和PSO，然后使用PSM和ISM。当低聚果糖时，SG和一个_{w ^}变化更加明显（希望获得糖果效果）。相反，当将麦芽糊精引入OD溶液中时，在所有工艺条件下均观察到较温和的质量交换现象。用替代性甜味剂（异麦芽酮糖，甜菊醇葡萄糖苷）和对健康有益的成分（低聚果糖）完全或部分取代蔗糖可以为过水化蜜饯产品带来显着优势。尽管如此，最终一_瓦特所有脱水西红柿从0.80到不等0.96表明OD没有导致微生物稳定的产品，并且因此其他处理步骤（例如，空气干燥）应该是免费应用。