Optimisation of Osmotic Dehydration of Cashew Apple (Anacardium Occidentale L.) in Sugar Solutions

Abstract

Osmotic dehydration of cashew apple in sucrose and corn syrup solids solutions as influenced by temperature (30-50 C), sugar syrup concentration (40-60% w/w) and immersion time (90-240 min) was studied through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0.92 to 0.99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmotic dehydration processes.

Optimization of osmotic dehydration of diced green peppers by response surface methodology

“…Response surface methodology (RSM) is an effective tool for optimizing a variety of food processes including osmotic dehydration (Azoubel & Murr, 2003;Corzo & Gomez, 2004). The principles and foundations of RSM were first introduced by Box and Wilson (1951).…”

Use of Artificial Neural Network to Optimize Osmotic Dehydration Process of Cashew from Cerrado(Anacardium Occidentale)

“…It can be observed that temperature and agitation had negative value that could be explained because high variables values can promote a tissue damage of skin so they become permeable to mass transference. This behavior was observed by [12] working with pineapple cubes. Statistical analyses showed that WR,WL and SG were influenced by temperature, solution concentration and agitation of samples and they were according other authors working OD [2], [9] and [11].…”

“…Statistical analyses of solid gain (SG). Statistical analyses showed that WR,WL and SG were influenced by temperature, solution concentration and agitation of samples and they were according other authors working OD [12], [11] and [7].…”

Efeito das condições da desidratação osmótica na qualidade de passas de caju-do-cerrado

“…Entretanto, as perdas de vitamina C das passas de caju foram elevadas (86 a 95%) quando comparadas ao teor de vitamina C do pseudofruto in natura em base seca. Ressalta-se que para o processamento das passas, os frutos foram cortados ao meio, imersos em solução aquosa e submetidos à temperatura de até 65 °C (secagem), o que provavelmente contribuiu para a redução da estabilidade da vitamina C. Azoubel e Murr (2003) constataram perdas menores de vitamina C (34 a 44%) em pseudofrutos de caju submetidos à desidratação osmótica preparada com 44 a 60% de sacarose ou xarope de milho e temperatura de 34 a 50 °C durante 1,5 a 4 horas.…”

“…qualquer soluto de interesse nutricional ou outro capaz de conferir ao produto uma melhor qualidade sensorial (EL-AQUAR; MURR, 2003).…”