DRIED TROPICAL FRUITS

Technology of ProcessArtadi Aguirre, JhandirCáceres Saldaña, EduardoCamminati Briceño, AlessandraCaqui Febre, RocíoEstrada Saona, MartínGutiérrez Medina, Pierre

General Description of the Industrial Process: Dried Tropical Fruits

General Description of the Industrial Process: Dried Tropical Fruits

Summary SheetRaw Material Products

1. Raw materials specification• Adequate maturity

2. Raw material necessity• Low volumes for pilot plant

3. Problematic• Solve few problems

1. Product specifications• Fruit stability

2. Subproducts• Resulting from osmotic

dehydration3. Trends

Ancillary AspectsInputs: main Syrup or dehydrate osmotic solution• Concentration: 70°BRIX• Aromas and flavors can be reused in other processes of

dehydration.

General Description of the Industrial Process: Fruit Leather

General Description of the Industrial Process: Fruit Leather

Summary SheetRaw Material Products

1. Raw materials specification• Milled to obtain a uniform

pulp2. Raw material necessity

• According tray capacity3. Evolution

• Takes place in ovens or in machines

1. Product specifications• Tropical snack type• Less sweet• Crunchy

2. Trends• Import and export

Ancillary Aspects• Energetics• Economics• Technicals

OSMOTIC DEHYDRATION•It is a physiochemical phenomenon. •It makes reference to the passage of

solvent but not solute through a semipermeable membrane

When dipping the fruit in the syrup two effects occur

•Water flows out from the fruit to the solution

•Solute flows into the fruit

Stage in OD:•Dehydration•Impregnation

OD is considerated as a pre stage in operations like drying or frezzing.

Factors that affect the dehydration speed

•Permeability and structural features of the celular membrane.

•Size of the contact surface with the syrup.

•Syrup composition and concentration.Syrup concentration affects directly on the speed.

•TemperatureIncreases will make changes in the permeability of the celular membrane and syrup fluency.

•StirIf the system is stirred, water that has come out is removed from contact with the membrane and will be replaced by concentrated syrup.

•Fruta- Syrup ratioWhen the ratio is 1-1, the speed is lower.

•Atmospheric pressure decreaseBy applying vacuum to the system.

OPERATION•The osmo-dehydrating agent should be

compatible with the fruit.•Immerse the fruit in pieces into the vessel

containing the syrup and let stand until it reaches the desired moisture.

•The fruit solids ratio increases due to:▫Water leaving▫Solid income

•The fruit obtained is often complemented with other preservation techniques.

AIR DEHYDRATION

Liquid removal by evaporation

Agua

Air in contact with

the solid surface transfers enough energy to the water to evaporate.

EVAPORATED WATER

AIR

MAIN GOAL

Remove water from solid

Minimal microbiological growth and spoilage by chemmical reactions.

FACTORS

•Air temperature•Air relative humidity•Air speed•Solid nature

OPERATION

The fruit remains inside the drying chamber for a period between 4 and 16 hours depending on the fruit type and the level of dehydration desired.

AIR

AIR HUMIDIFIED

EQUIPMENTSDryer cabinet, trays or compartments

EQUIPMENTSTunnel DryerConcurrent System Tunnel

EQUIPMENTSTunnel DryerCountercurrent System Tunnel

EQUIPMENTSTunnel DryerCross-flow Tunnel

EQUIPMENTConveyor dryer

Drying Pineapple Experiment

•Outcomes:

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Pineapple composition

Solids Water

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•For Dices

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In general:

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Pictures

•Dried pineapple dices

•Dried pineapple slices

•Dried pineapple slice

Enterprises in Peru and The World

Name Peruvian Nature

Location Lurín – Lima, Perú

Product Scale

BananaPineappleMangoPeachAppleYacónAguaymantoLucumaStrawberries

Webpage www.peruviannature.com

Technology Type Fruit is dehydrated through hot air and then packed without adding preservatives or flavor.

Quality Certifications

HACCP (Hazard Analisys and Critical Control Points), GMP (Good Manufacturing Practices), SQF (Safety Quality Food), and Peruvian Nature is also certified by GSG International and has organic certifications by the USDA, EU and JAS.

Mercado Ecuador – Internacional

Name Isabelle Fruits

Location Km 3 ½ Vía La Puntilla – Samborondón, Ecuador

Product ScaleBananaPineappleMangoGooseberry

Webpage www.isabellefruits.com

Technology TypeIsabelleFruits keeps a consistent production process that allows developing dried products, with a regular review which allows them improve continuously.

Quality Certifications HACCP (Hazard Analysis and Critical Control Points), GMP (Good

Manufacturing Practices) and a structure based on ISO 9001.

Mercado Ecuador – Internacional

Enterprises in Peru and The World

We appreciate your attention!