<b>Dehydrated ‘Fuyu’ kaki processing</b> - DOI: 10.4025/actasciagron.v30i1.1139

Abstract

Because kakis are usually sold fresh, this results in a high number of fruits that do not meet the marketing standard. Thus, considering that dehydration extends the shelf life of perishable foods, this research was aimed at providing a contribution for the development of a product referred to as dehydrated ‘Fuyu’ kaki. A forced air circulation dehydrator was used, equipped with five trays. The peeled fruit was sliced in four different ways: sliced into halves, transversally; sliced into quarters, longitudinally; sliced into quarters, once longitudinally and once transversally; sliced into eighths, by cutting twice longitudinally and then once transversally. The drying conditions adjusted at 80°C for 1 h, followed by 60°C for 23 h resulted in a dehydrated ‘Fuyu’ kaki of better pleasant in aspect. The slicing method preferred by the samplers was that in which the fruit was sliced into eight slices (eighths). The dehydrated ‘Fuyu’ kaki, at low residual moistures of 19.7 or 27.4%, were pleasant in aspect and palate, and had good acceptance by samplers. The kaki fruit yielded 16.7 and 18.1% in weight of dehydrated products. Fruit losses during preparation into slices were estimated at 25.5%. The results demonstrated that the dehydrated ‘Fuyu’ kaki product is an excellent supply of dehydrated fruit