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

中文翻译：

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覆膜草莓在渗透脱水处理中的扩散分析和质构性质

背景：基于多糖的可食用涂料作为防止高热量成分（如蔗糖）溶质进入的屏障，是开发有益健康的渗透脱水产品的合适策略。目的：本研究旨在研究藻酸钙膜对草莓在60°Brix，4 h，40°C（蔗糖）渗透脱水（OD）处理过程中干燥动力学的影响。此外，评估了纹理参数。方法：确定在OD处理过程中以30分钟为步长，某些选定的物理性能的变化，例如：水分，总固体含量，一维收缩率和质地。此外，利用菲克方程的解析解计算了水和固体的扩散系数（分别为DeW和DeTS）。结果：由于涂层的存在，水和固体的扩散系数显示出显着差异，这是屏障作用的证据。对于大多数评估的参数，包被的草莓样品在测定条件下进行OD处理2小时后呈现出一些变化。结论：在经过OD处理的2小时和3小时之前，在测试条件下的藻酸盐涂层可作为蔗糖流入和水流出的屏障。此外，渗透脱水草莓获得了良好的质地质量。在OD处理前2个小时和3个小时，在测试条件下的藻酸盐涂层可作为蔗糖流入和水流出的屏障。此外，渗透脱水草莓获得了良好的质地质量。在OD处理前2个小时和3个小时，在测试条件下的藻酸盐涂层可作为蔗糖流入和水流出的屏障。此外，渗透脱水草莓获得了良好的质地质量。