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Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes

Franco, S., Jaques, A., Pinto, M., Fardella, M., Valencia, P., Núñez, H., Ramírez, C., Simpson, R.
Innovative food science & emerging technologies 2019 v.52 pp. 8-16
Salmo salar, apples, beef, color, diffusivity, drying, firmness, fruits, mass transfer, models, processing time, salmon, temperature, texture, water activity
The aim of this research was to study the use of Refractance window™ (RW™) in the dehydration of salmon (Atlantic salmon), beef (lean), and apples (Granny Smith) through the analysis of the effective diffusivity determined through the Fick's model and the anomalous model.Salmon, beef, and apple slices were dried at 55 and 95 °C, using either a conventional drying process or RW™. Water activity (aw) was measured periodically by drying, and the effective diffusion (Deff) was measured using Fick's second law and an anomalous model. Color changes (∆E) and firmness were also measured.The results showed that mass transfer in salmon and beef was not improved by RW™. In contrast, in apple slices dehydrated using RW™, the Deff and processing times were significantly (p < 0.05) affected, reflecting a reduced drying time required to attain an aw of 0.6.RW™ is a powerful tool that allows for the dehydration of fruit using temperatures of 95 °C and provides a 50% reduction in drying time.