Efecto del Escaldado sobre la Deshidratación Osmótica del Mango

Martínez, Javier Álvarez; Calero, Ana; Aponte, Alfredo Ayala; Chiralt, Amparo; Fito, P.

doi:10.25100/iyc.v4i2.2310

Cited by 5 publications

(5 citation statements)

References 5 publications

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“…This may be due to the structure of each fruit, which pressure causes pores in the food matrix to expand and water to flow out of the fruit more quickly. Research carried out by Martínez et al, [16], during osmotic mango dehydration, reported that after five hours, the samples reached a range of water activity between 0.957 and 0.963, consistent values if we take into account that water losses are around 40%. Osmotically dehydrated treatments with vacuum pulses obtained faster kinetics in solutes gain and water loss, especially in scalded samples [16].…”

Section: Vacuum Osmotic Dehydration Of Mango Melon and Papayasupporting

confidence: 71%

“…Research carried out by Martínez et al, [16], during osmotic mango dehydration, reported that after five hours, the samples reached a range of water activity between 0.957 and 0.963, consistent values if we take into account that water losses are around 40%. Osmotically dehydrated treatments with vacuum pulses obtained faster kinetics in solutes gain and water loss, especially in scalded samples [16]. During osmotic dehydration of various fruits and vegetables, physiologically active compounds are transferred from external hypertonic dissolution to the interior of plant tissue by a process usually controlled by the phenomenon of diffusion.…”

Section: Vacuum Osmotic Dehydration Of Mango Melon and Papayasupporting

confidence: 71%

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Design and construction of a vacuum osmotic dehydrator applied to tropical fruits

Gallo-García¹,

Miranda²,

Acevedo-Correa³

2018

ces

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Vacuum impregnation is a unitary operation that allows the occluded gas in the porous structure of a food to be partially exchanged for an external liquid phase in contact with it. The main objective of this work was to design and build an osmotic vacuum dehydrator applied to papaya, melon and mango, coupled with temperature control, vacuum pressure and stirring rate. Firstly, the vacuum pressure, temperature and stirring rate control system for the osmotic dehydration equipment was designed. Afterwards, the analysis and calculations of the materials used for the design of the osmotic dehydration equipment were carried out. Finally, the operation of the osmotic dehydration equipment was constructed and validated, studying the osmotic dehydration kinetics of these fruits. The design was able to control temperature, stirring rate and vacuum pressure, and the prototype can be used for dehydration of papaya, melon and mango.

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Section: Vacuum Osmotic Dehydration Of Mango Melon and Papayasupporting

confidence: 71%

Section: Vacuum Osmotic Dehydration Of Mango Melon and Papayasupporting

confidence: 71%

Design and construction of a vacuum osmotic dehydrator applied to tropical fruits

Gallo-García¹,

Miranda²,

Acevedo-Correa³

2018

ces

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“…Sucrose and NaCl are widely used in binary and ternary solutions to osmotically dehydrated products such as apple (13), melon (14), tomato (12), carrot (15), and banana (16). Scientific literature reports several studies with different conditions of process of OD of ripe mango (1,7,9,(17)(18)(19). However, no research about green mango OD has yet been reported.…”

Section: Introductionmentioning

confidence: 99%

Osmotic dehydration of green mango samples (Mangifera indica L., Filipino Var.) in ternary solutions

MICANQUER-CARLOSAMA

Serna-Cock

Ayala-Aponte³

2018

Vitae

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Background: in Colombia the consumption of fresh green mango (also known as mango "biche") is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products. Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (a w), and volume (Shrinking Coefficient, SC)) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (D ef) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, a w and SC were smaller and water and solutes D ef were higher. The samples dehydrated with the greatest solutes concentration (40-9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients D efw and D efs showed a magnitude order of 10-10 m 2 /s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.

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“…Los resultados obtenidos para el mango corazón coinciden con los reportados por Martínez et al (2016), en los que se alcanzó el equilibrio osmótico, a las 22 h. De igual manera, Moreno et al (2010), con la variedad Tommy Atkins encontraron equilibrio osmótico a las 24 h. El comportamiento en general de las dos variedades de mango criollo, fue similar al reportado por Zhao et al (2017), quien encontró que cubos de mango sometidos a un pretratamiento de OD en una solución de sacarosa 40%, conservaron mejor las características, tras ser sometidos a conservación en frío, durante 6 meses. Por lo tanto, las características del producto pueden variar de acuerdo con el control de parámetros como temperatura, la concentración de la solución osmótica y el tiempo de la osmosis.…”

Section: Variedadunclassified

“…Adicionalmente, este método mejora propiedades fisicoquímicas y sensoriales de las frutas, ya que inhibe el pardeamiento enzimático y reduce el daño del sabor y color (Torreggiani y Bertolo, 2001). La deshidratación del mango es una alternativa en el desarrollo de nuevos productos para la agroindustria del Atlántico (Martínez et al, 2016). En este contexto, la presente investigación evaluó el proceso de deshidratación de dos variedades de mango (hilaza y corazón) y el efecto sobre sus propiedades fisicoquímicas.…”

Section: Introductionunclassified

Evaluation of the osmotic dehydration process of two varieties of mango (Mangifera indica L.)

Martínez,

Castañeda,

Puello

et al. 2017

Journal of Research in Engineering Science- JRES

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Osmotic dehydration (DO) is a postharvest handling technique, widely used for the conservation and transformation of agricultural products, it consists of extracting water from a food by subjecting it to a temporary immersion in a solution with a greater quantity of soluble solids, which generates an osmotic exchange between the food and the solution. The mango constitutes one of the tropical fruits with greater volumes of production in Colombia and the lack of ideas for its conservation and transformation; generates losses close to 5000 tons. In this investigation, the effect of the osmotic dehydration process (DO) of a solution of sucrose at 45 ° Brix on the physicochemical properties of the Creole varieties of mango heart and yarn after having been immersed in the osmotic solution for 133 h was evaluated. The fruits used were different degrees of maturity: 2 the mango heart and the mango yarn in a degree of maturity 4. During the DO process, the first 18 h presented the greatest water loss for the two varieties. However, the yarn handle showed greater water loss and higher solids gain. The similar behavior during the DO process between the varieties of mango criollas in comparison with the improved varieties, shows that the landraces have potential and competitive characteristics in the processes of transformation of the fruit. In the same way, agronomically the criollo varieties present better productive capacity since they are adapted to the conditions of the region.

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Efecto del Escaldado sobre la Deshidratación Osmótica del Mango

Cited by 5 publications

References 5 publications

Design and construction of a vacuum osmotic dehydrator applied to tropical fruits

Design and construction of a vacuum osmotic dehydrator applied to tropical fruits

Osmotic dehydration of green mango samples (Mangifera indica L., Filipino Var.) in ternary solutions

Evaluation of the osmotic dehydration process of two varieties of mango (Mangifera indica L.)

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