Desidratação por imersão-impregnação de abacaxi em soluções de sacarose e em xarope de açúcar invertido

Dionello, Rafael Gomes; Berbert, Pedro Amorim; Molina, Marília Amorim Berbert de; Viana, Alexandre Pío; Carlesso, Vinicius de Oliveira; Queiróz, Valéria Aparecida Vieira

doi:10.1590/s0101-20612007000400005

Cited by 12 publications

(19 citation statements)

References 18 publications

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“…This could be explained because once glycerol and sorbitol had low molar mass as compared to polydextrose and maltodextrin, more readily penetrate into the tissues of the root. These results were similar to those observed by Dionello et al (2007) who, studying the osmotic dehydration of pineapple in invert sugar and sucrose solutions, observed an increase of 3-4 times compared to the initial content of total soluble solids. According to Figures 2 and 3, the transport mechanism of water and solute occurred mainly during the first 2 h of immersion, followed by a period in which the mass transfer rate decreased gradually.…”

Section: Moisture Contentsupporting

confidence: 91%

“…Kotovicz et al (2013) investigated the effects of temperature, fructose concentration and edible coating on the kinetics of osmotic dehydration of yacon slices and found that at the beginning of the process, both the water removal rate and the difference between the water removal rate and the penetration rate of osmotic agent were high. Dionello et al (2007) observed that for different values of temperature in the OD processes with pineapple slices, the content of soluble solids increased significantly only in the first 30 min, remaining unchanged in the next 90 min of the process. This behavior demonstrated that solid gain due to the impregnation of the solute in the fruit surface layers was only significant in the first 30 min of the process.…”

Section: Moisture Contentmentioning

confidence: 93%

“…The OD keeps some properties of fresh food such as texture, color, flavor, nutritional value and, when performed prior to a drying process, reduces the thermal injury of the food, drying time and energy consumption (Khin et al 2007). The main requirements for a solution to be used as the osmotic agent are its high water solubility, low cost, have a positive effect on the sensory properties and ensure the stability of the final product (Dionello et al 2007). There are reports on the use of osmotic agents alternative to sucrose and sodium chloride (major solutes used for OD).…”

Section: Introductionmentioning

confidence: 99%

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Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Brochier

Marczak

Noreña

2014

Braz. arch. biol. technol.

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Section: Moisture Contentsupporting

confidence: 91%

Section: Moisture Contentmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Brochier

Marczak

Noreña

2014

Braz. arch. biol. technol.

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“…The following pretreatments were used for the enzymatic inactivation of the apple slices: a) Blanching by immersing the apple slices in water at 70°C for three minutes and cooling in a water bath at room temperature for five minutes (Haminiuk et al 2005); b) Acidification by immersing the apple slices in 1% (m/v) citric acid solution at room temperature for 15 minutes (Matusek et al, 2008). The fruit:solution ratio in the osmotic dehydration was 1:10 m/v (Dionello et al 2007, Elias et al 2008, Matusek et al 2008. After the process, the solution excess on the surface of the slices was removed with paper towel (Matusek et al, 2008).…”

Section: Methodsmentioning

confidence: 99%

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Egea

Silva

Yamashita

et al. 2012

Braz. arch. biol. technol.

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The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3 2 factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition. and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments

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“…Os valores mencionados estão de acordo com os obtidos por PANADÉS et al (2006), que observaram que o ganho de sólidos na desidratação de pedaços de goiaba por 6 h em soluções de sacarose a 65 ºBrix variou no intervalo entre 2,3 ≤ δ ≤ 10,1, para temperaturas entre 30 e 50 ºC e grau de agitação de 100 min. Por outro lado, DIONELLO et al (2007) observaram efeito positivo significativo da concentração da solução de sacarose no ganho de sólidos durante a desidratação osmótica de fatias de abacaxi a 50 ºC, por 2 h a 60 min -1 . KARATHANOS et al (1995), na desidratação osmótica de maçãs em soluções de sacarose e glicose a 15; 30 e 45%, observaram que as amostras desidratadas em glicose apresentaram maior ganho de sólidos que aquelas desidratadas em sacarose.…”

Section: Ganho De Sólidosunclassified

Mecanismos de transferência de massa na desidratação osmótica de goiaba em soluções de sacarose, sucralose e açúcar invertido

Queiróz

Berbert²,

Molina³

et al. 2010

Eng. Agríc.

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RESUMO:O objetivo deste trabalho foi avaliar o efeito da concentração de soluções de sacarose, sucralose e açúcar invertido sobre a cinética da desidratação osmótica de pedaços de goiaba. Frações de 1/12 do fruto foram imersas em soluções de sacarose a 0,5 e 0,4 g mL -1 , de sacarose a 0,3 g mL -1 + sucralose a 0,2 g L -1 e em xarope de açúcar invertido, a 50 ºC, por 2 h, sob agitação de 60 min. A solução de açúcar invertido promoveu maior perda de água e redução de massa nas amostras de goiaba submetidas à desidratação osmótica. O melhor desempenho foi obtido para o tratamento em solução de sacarose a 0,4 g mL -1 , com perda de água e redução de massa semelhantes aos valores obtidos na imersão em solução de sacarose a 0,5 g mL -1 e ganho de sólidos similar ao observado em solução de sacarose a 0,3 g mL -1 . PALAVRAS-CHAVE:Psidium guajava, desidratação por imersão-impregnação. MASS TRANSFER MECHANISMS DURING THE OSMOTIC DEHYDRATION OF GUAVA IN SUCROSE, SUCRALOSE AND INVERTED SUGAR SOLUTIONSABSTRACT: The present work aimed at investigating the effect of sucrose, sucralose and inverted sugar solutions on the kinetics of osmotic dehydration of guava pieces. The fruits were cut in twelfths and immersed in sucrose solutions at 0.5 and 0.4 g mL -1 , of sucrose at 0.3 g mL -1 + sucralose at 0.2 g L -1 and in inverted sugar syrup for 2 h at 50 ºC, under agitation of 60 min. The undiluted inverted sugar solution promoted the highest levels of water loss and weight reduction in osmo-dehydrated guava pieces. The best overall performance was achieved by immersing guava pieces in sucrose solutions at 0.4 g mL -1 which led to water loss and mass reduction of similar values attained with sucrose solutions at 0.5 g mL -1 , whereas maintaining the same level of solids gain achieved with sucrose solutions at 0.3 g mL -1 . KEYWORDS:Psidium guajava, dewatering and impregnation soaking. INTRODUÇÃOA desidratação osmótica (DO), também denominada desidratação por imersão-impregnação, tem sido utilizada como pré-tratamento no processamento de frutas por reduzir sua atividade de água, aumentar a estabilidade do produto e melhorar suas propriedades sensoriais, funcionais e nutricionais (TORREGGIANI & BERTOLO, 2001). Pedaços de frutas são imersos em soluções hipertônicas, usando principalmente a sacarose como agente osmótico, resultando em fluxos de água e de substâncias solúveis da fruta para o meio e, em sentido contrário, de soluto para o produto. A cinética do processo é geralmente avaliada em termos de perda de água (ω), ganho de sólidos (δ) e perda de massa (µ) (SILVEIRA et al., 1996). O fenômeno de transferência de massa que acontece entre o produto e o meio osmótico é amplamente afetado pelas variáveis do processo, as quais estão associadas tanto à natureza da matéria-prima quanto às condições operacionais empregadas. Interferem no desempenho da desidratação a espécie utilizada, a variedade, o grau de maturação, a forma e o tamanho do alimento

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Desidratação por imersão-impregnação de abacaxi em soluções de sacarose e em xarope de açúcar invertido

Cited by 12 publications

References 18 publications

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Mecanismos de transferência de massa na desidratação osmótica de goiaba em soluções de sacarose, sucralose e açúcar invertido

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