Influência de pré-influência de pré-tratamentos sobre a desidratação osmótica de carambolas

Shigematsu, Elke; Eik, Nenis Maria; Kimura, Masao; Mauro, Maria Aparecida

doi:10.1590/s0101-20612005000300024

Cited by 20 publications

(14 citation statements)

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“…Tomando o IED como parâmetro (ALAM et al, 2010;BRANDELERO et al, 2005;SHIGEMATSU et al, 2005;SILVA et al, 2010) e analisando os resultados obtidos da PU e IS, é possível afirmar que o ensaio 5 foi o que obteve maior IED, ou seja, apresentou boa perda de umidade (20,59%) e baixa IS (13,31%), sendo o produto selecionado para cinética de secagem em estufa.…”

Section: Resultsunclassified

Otimização da desidratação osmótica de uva Crimson Seedless

et al. 2014

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RESUMO -A uva CrimsonSeedless (Vitis vinifera L.) é uma das mais importantes variedades sem sementes, devido ao seu atraente cacho médio, e grandes bagas rosadas escuras. Apresenta característica sensorial excelente devido à sua textura firme e crocante, sabor que varia do doce ao neutro, e coloração uniforme. A desidratação osmótica apresenta-se como boa alternativa para reduzir a atividade de água desta uva, permitindo o seu armazenamento por períodos longos, melhorando a sua estabilidade e qualidade. Esta pesquisa teve como objetivo relacionar as influências de diferentes parâmetros para um eficiente processo de desidratação osmótica deste fruto, com a finalidade de reduzir as perdas pós-colheita e oferecer novas alternativas para o produtor. Para otimizar a desidratação osmótica foi realizado um planejamento fatorial 2 3 , com variáveis independentes: temperatura (30 a 50 ºC), tempo (1 a 4 horas) e concentração (40 a 50 ºBrix), sendo constante o branqueamento (30 segundos) e perfurações (8 perfurações cm -2 ); as variáveis dependentes foram PU (Perda de Umidade), IS (Incorporação de Sólidos) e IED (Índice de Eficiência de Desidratação). As melhores condições para a desidratação osmótica utilizando o IED como parâmetro foi a aplicação de branqueamento, solução osmótica com 42 ºBrix, tempo de imersão de 1,6 horas e temperatura de 46 ºC. Os modelos de superfície de resposta obtidos foram preditivos para PU e IS, exceto para o IED. O produto selecionado ajustou melhor a equação de Page (R 2 = 0,995). Palavras-chave: Índice de Eficiência de Desidratação. Vitis vinifera L.. Desidratação por solução osmótica.ABSTRACT -Crimson Seedless (Vitis vinifera L.) is one of the most important seedless varieties of grape, due to having attractive medium-sized bunches and large, dark-pink berries. It presents excellent sensory characteristics because of its firm, crisp texture, a flavour which varies from sweet to neutral, and uniform colouring. Osmotic dehydration is seen as a good alternative for reducing water activity in this grape, allowing it to be stored for long periods and improving its stability and quality. The objective of this research was to describe the influence of different parameters on the efficient osmotic dehydration of this fruit so as to reduce post-harvest losses and offer new alternatives to the producer. In order to optimize osmotic dehydration, an experiment was conducted in a 2 3 factorial design employing the independent variables: temperature (30-50 ºC), time (1-4 hours) and concentration (40-50 °Brix), with consistant bleaching (30 seconds) and perforation (8 perforations cm -2 ). The dependent variables used were: ML (Mositure Loss), IS (Incorporation of Solids ) and DEI (Dehydration Efficiency Index). The best conditions for osmotic dehydration, using the DEI as parameter, were the use of bleaching, an osmotic solution of 42 °Brix, an immersion time of 1.6 hours and a temperature of 46ºC. The response surface models obtained were predictive for ML and IS, but not for IED. The selected produc...

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Section: Resultsunclassified

Otimização da desidratação osmótica de uva Crimson Seedless

et al. 2014

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“…The use of sucrose and pectin as coating agent resulted in a lower loss of water and higher sugar gain than the fruit not subjected to coating. A slight increase in water loss was obtained when CaCl 2 was applied as coating agent in star fruits (Shigematsu et al 2005).…”

Section: Drying Techniquesmentioning

confidence: 98%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

162

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This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called "exotic" fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

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“…Currently most of the star-fruit is commercialized as fresh fruit, although there is a considerable interest in commercializing it as pre-cut or sliced fruit, mainly due to its star shape, much used in decorating dishes. It is a source of many nutrients, but its fragility and high moisture content facilitate its deterioration, resulting in a limited shelf life (SHIGUEMATSU et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of process variables on the osmotic dehydration of star-fruit slices

et al. 2012

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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Influência de pré-influência de pré-tratamentos sobre a desidratação osmótica de carambolas

Cited by 20 publications

References 0 publications

Otimização da desidratação osmótica de uva Crimson Seedless

Otimização da desidratação osmótica de uva Crimson Seedless

Drying of Exotic Tropical Fruits: A Comprehensive Review

Effect of process variables on the osmotic dehydration of star-fruit slices

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