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Provedor de dados:  Repositório Alice
País:  Brazil
Título:  Osmotic dehydration of papaya (Carica papaya L.): influence of process variables.
Autores:  ANTONIO, G. C.
AZOUBEL, P. M.
ALVES, D. G.
EL-AOUAR, A. A.
MURR, F. E. X.
Data:  2004-09-03
Ano:  2004
Palavras-chave:  Projeto experimental
Osmotic dehydration
Papaya
Mamão
Desidratação osmótica
Carica Papaya
Resumo:  Brazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive.
Tipo:  Parte de livro
Idioma:  Inglês
Identificador:  In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004.

http://www.alice.cnptia.embrapa.br/alice/handle/doc/154164
Formato:  p. 1998-2004
Direitos:  openAccess
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