Comparative study of MAP and shrink wrap packaging techniques for shelf life extension of fresh guava

Sahoo, N.; Panda, Manoj; Bal, Lalit M.; Pal, US; Sahoo, Dipika

doi:10.1016/j.scienta.2014.10.029

Cited by 35 publications

(33 citation statements)

References 23 publications

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“…A goiaba é uma fruta das regiões tropicais e subtropicais, e é apreciada pelos consumidores por possuir sabor forte e quantidades consideráveis de vitamina C; porém, a sua curta vida pós-colheita associada ao elevado conteúdo de água torna o fruto susceptível a danos causados no transporte e armazenamento, limitando o seu potencial de comercialização (SAHOO et al, 2015).…”

Section: Introductionunclassified

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Castro

Silva

Gomes

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente Development and sensory evaluation of osmotically dehydrated guava ResumoApesar de ser um fruto disponível durante todo o ano, nas regiões de cultivo irrigado das diferentes regiões do país, a goiaba apresenta grande desperdício pós-colheita, associado ao rápido amadurecimento, necessitando da aplicação de técnicas de processamento que diminuam o desperdício deste fruto. Objetivou-se, neste trabalho, estudar o processo de transferência de massa durante a desidratação osmótica de fatias de goiaba, além de avaliar os parâmetros sensoriais da goiaba-passa obtida sob diferentes temperaturas de processo e concentrações de sacarose. Fatias de goiaba cv. Paluma (3,0 × 2,0 × 0,9 cm) foram submetidas à desidratação osmótica em xaropes de sacarose a 40 °Brix, 50 °Brix e 60 °Brix, combinados com temperaturas de 30 °C, 40 °C e 50 °C, por meio de planejamento fatorial com ponto central. O pré-tratamento osmótico foi complementado com secagem convectiva a 60 °C e as goiabas-passa foram estudadas quanto ao processo de transferência de massa na desidratação osmótica, seguida de avaliação sensorial. Verificou-se que a máxima transferência de massa ocorreu durante as quatro horas iniciais de desidratação, sendo a concentração de sacarose o efeito com maior influência na diminuição da quantidade de água e no aumento da incorporação de sólidos. A avaliação dos parâmetros sensoriais demonstrou uma maior preferência dos provadores pelas passas obtidas em menor concentração de sacarose, para os atributos aparência, cor, textura e sabor. Não foram observadas diferenças significativas entre as notas atribuídas pelos provadores para o atributo odor. O perfil sensorial aplicado revelou a boa aceitação do pré-tratamento osmótico quando comparado ao fruto sem tratamento osmótico e seco apenas por secagem convectiva. Palavras-chave: Transferência de massa; Desidratação osmótica; Aceitação sensorial. AbstractDespite being a fruit available throughout the year in the irrigated regions of the different regions of the country, guava shows great post-harvest losses associated with its rapid ripening, requiring the application of processing techniques that reduce the loss of this fruit. The objective of this work was to study the mass transfer process during the osmotic dehydration of guava slices and evaluate the sensory parameters of the dried guava obtained at different osmosis temperatures and sucrose concentrations. Guava cv. Paluma slices (3.0 × 2.0 × 0.9 cm) were subjected to osmotic dehydration in sucrose syrup at 40 °Brix, 50 °Brix and 60 °Brix combined with temperatures of 30 °C, 40 °C and 50 °C using a factorial central point design. The osmotic pre-treatment was complemented by convective drying at 60 °C and the dried guava sli...

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Section: Introductionunclassified

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Castro

Silva

Gomes

et al. 2017

Braz. J. Food Technol.

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show abstract

“…The headspace O 2 and CO 2 concentrations in the packs were determined using a check point O 2 /CO 2 instrument (PBI Dansensor, Denmark, the accuracy of 0.1% for O 2 and 2% for CO 2 ) at the prespecified time of storage [23]. A small selfadhesive silicon septum was glued to the package and a needle was pierced through this septum into the pack to lure the gas sample.…”

Section: Respiration Ratementioning

confidence: 99%

Modified Atmosphere Packaging for Mango and Tomato: An Appraisal to Improve Shelf Life

Dhalsamant

Mangaraj

Bal

2017

J Package Technol Res

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In the present study modified atmospheric (MA) packages, having package size of 19 × 19 cm 2 for a fill weight of 500 ± 100 g were developed for the experimental purpose. The storage study of MA packages was performed at 10 ± 1, 18 ± 1 and 27 ± 1 °C temperatures, considering low-density polyethylene (LDPE) packaging film with 0.1, 0.05, 0.025 and 0.0125% perforations. The performance of film packages was evaluated for their ability to establish equilibrium condition at target levels and to extend the shelf life of the packaged fruit and vegetable. It was observed that ratio of the respiration rate of O 2 and CO 2 prominently depends upon the perforation rate and variations in storage temperature. The LDPE packages having 0.0125% perforations have maintained the respiration rate the most in both the cases of O 2 and CO 2 up to 90 h at 0.89 ml kg −1 at a refrigerated temperature of 10 °C. The results showed that LDPE film with 0.0125% perforation was found best suitable for packaging both tomato and mango.

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“…Penurunan nilai kekerasan pada kemasan PE hal ini disebabkan karena plastik PE memiliki permeabilitas yang tinggi. Permeabilitas yang tinggi akan mengakibatkan perpindahan uap air dari dalam kemasan yang menyebabkan nilai tekstur kolang kaling menjadi lembek (Sahoo et al 2015). Permeabilitas yang rendah pada kemasan K2 lebih baik dalam mempertahankan mutu fisik kolang kaling, hal ini sesuai dengan pendapat Adams dan Mo Moss (2000) bahwa kemasan PE+ nylon mampu mempertahankan mutu fisik produk pertanian selama penyimpanan.…”

Section: Kekerasanunclassified

Combination of Food Packaging Technology and Additives Materials to Preserve The Quality of Gomuti Palm

Dameswari¹,

Darmawati

Nugroho

2017

JTEP

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Jurnal Keteknikan Pertanian (JTEP) terakreditasi berdasarkan SK Dirjen Penguatan Riset dan Pengembangan Kementerian Ristek Dikti Nomor I/E/KPT/2015 tanggal 21 September 2015. Selain itu, JTEP juga telah terdaftar pada Crossref dan telah memiliki Digital Object Identifier (DOI) dan telah terindeks pada ISJD, IPI, Google Scholar dan DOAJ. Mulai edisi ini redaksi memandang perlu untuk meningkatkan nomor penerbitan dari dua menjadi tiga kali setahun yaitu bulan April, Agustus dan Desember berisi 12 naskah untuk setiap nomornya. Hal ini dimaksudkan untuk mengurangi masa tunggu dengan tidak menurunkan kualitas naskah yang dipublikasikan. Jurnal berkala ilmiah ini berkiprah dalam pengembangan ilmu keteknikan untuk pertanian tropika dan lingkungan hayati. Jurnal ini diterbitkan dua kali setahun baik dalam edisi cetak maupun edisi online. Penulis makalah tidak dibatasi pada anggota PERTETA tetapi terbuka bagi masyarakat umum. Lingkup makalah, antara lain: teknik sumberdaya lahan dan air, alat dan mesin budidaya pertanian, lingkungan dan bangunan pertanian, energi alternatif dan elektrifikasi, ergonomika dan elektronika pertanian, teknik pengolahan pangan dan hasil pertanian, manajemen dan sistem informasi pertanian. Makalah dikelompokkan dalam invited paper yang menyajikan isu aktual nasional dan internasional, review perkembangan penelitian, atau penerapan ilmu dan teknologi, technical paper hasil penelitian, penerapan, atau diseminasi, serta research methodology berkaitan pengembangan modul, metode, prosedur, program aplikasi, dan lain sebagainya. Penulisan naskah harus mengikuti panduan penulisan seperti tercantum pada website dan naskah dikirim secara elektronik (online submission) melalui

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Comparative study of MAP and shrink wrap packaging techniques for shelf life extension of fresh guava

Cited by 35 publications

References 23 publications

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Modified Atmosphere Packaging for Mango and Tomato: An Appraisal to Improve Shelf Life

Combination of Food Packaging Technology and Additives Materials to Preserve The Quality of Gomuti Palm

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