OSMODESHIDRATACIóN DE MORA DE CASTILLA (Rubus glaucus Benth) CON TRES AGENTES EDULCORANTES

studies of osmotic dehydration of blackberry with three different syrups, sucrose (ss), reverse sucrose (rss), and cane syrup (cs) with identical initial concentration conditions, 70°brix, mean temperature of 20°c, and relative humidity of 65% were undertaken in the fruit and vegetable laboratory of the universidad nacional de colombia, sede medellín, showing that the cane syrup presented greater osmotic potential (69,2%) compared to the reverse sucrose (54,5%) and sucrose (50%), measured as the percentage weight loss of the blackberry samples. with the product dehydration process of drying with forced convection hot air at 1,5 ms-1 velocity and 55°c during 24 hours, it was possible to reduce the humidity of the three products to 27,3% hbh, 30,8% hbh and 25,9 % hbh for syrups of sucrose, reverse sucrose and cane syrup, respectively and improve the packaging and storage conditions, making the product more stable against microbial attacks. an ordenation sensorial test also was conducted with 10 judges trained for evaluation of osmotically dehydrated blackberries before and after the packing and storage process, the most accepted product was the one corresponding to the blackberries osmodehydrated in inverted sucrose syrup and after packaging the most accepted was blackberries osmodehydrated in sucrose syrup.