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DESHIDRATACION OSMOTICA Y SECADO DE CARAMBOLA

VII.- CONCLUSIONES

En el secado de carambola a

60°C se logró un producto final con una humedad de 12.67% que no es necesariamente inadecuado
para almacenamiento pues la Carambola osmodeshidratada tiene un contenido de humedad
alrededor del 30% según la revisión consultada (Hernández y Barrera, 2004; Ruiz-López et al., 2011).
Sin embargo, es necesario realizar una prueba de vida de anaquel para establecer cuál es el
contenido final de humedad adecuado.

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