# Integrated analysis of osmotic dehydration of bocaiuva (Acrocomia aculeata) slices

## TL;DR

This study examines how different conditions affect the dehydration of bocaiuva slices to improve food processing techniques.

## Contribution

The study introduces an effective combination of sucrose, elevated temperature, and centrifugal force for efficient dehydration.

## Key findings

- Sucrose-based treatments at 60 °C with centrifugal force achieved the highest water loss and lowest moisture content.
- Centrifugal osmotic dehydration reduced shrinkage and maintained good rehydration capacity.
- PCA confirmed the effectiveness of combining sucrose, high temperature, and COD for dehydration efficiency.

## Abstract

This study evaluated the effects of temperature, osmotic agent type, and process intensification techniques on the osmotic dehydration of bocaiuva (Acrocomia aculeata) slices. Treatments were conducted at 40 and 60 °C using sucrose or maltodextrin solutions, under static conditions as osmotic dehydration (OD), vacuum osmotic dehydration (VOD), or centrifugal osmotic dehydration (COD). Mass transfer parameters (water loss (WL), solid gain (SG), and moisture content) and quality indicators (shrinkage and rehydration) were determined. Sucrose-based treatments showed superior dehydration performance compared to maltodextrin, mainly under centrifugal force at 60 °C, which resulted in the highest WL (11.48 kg/100 kg) and the lowest moisture content (28.46 kg/100 kg), as well as reduced shrinkage and consistent rehydration capacity (0.885 and 0.93, respectively). Principal component analysis (PCA) confirmed the positive interaction between sucrose, elevated temperature, and COD, highlighting this combination as the most effective for improving dehydration efficiency while preserving physical quality. The findings contribute to the development of sustainable technologies that add value to native fruits, thereby reinforcing the role of food processing in promoting sociobiodiversity.