Estudo da desidratação osmótica de palitos de inhame em solução de cloreto de sódio

Abstract

Yam is a food of excellent nutritional quality, energy and affordable price, considered an important item in the diet of Brazilians, with desirable processing characteristics by the agribusiness. The work aimed to perform an osmotic dehydration kinetics of inhalation sticks and to verify the absorption of residues and the loss of water from the pieces. The yam was processed in the form of twists and subsequently subjected to dehydration in NaCl solutions, for a period of 24 hours, to determine weight loss and solids gain during dehydration. The samples were analyzed for water content and sodium content, after the end of osmotic dehydration. The yam sticks were influenced by the concentration of the osmotic solution in which they were used, reduced water content and increased sodium content, due to the increased use of sodium chloride.

Osmotic Dehydration of Cassava Cubes: Kinetic Analysis and Optimization

“…The water loss rate and solids gain during osmotic dehydration are influenced by the following factors: dehydrating agents, solution concentration, immersion time, temperature, stirring, sample/solution ratio, sample size and geometry, pressure, and characteristics of the plant tissue [13,14]. There are many advantages of osmotic dehydration suchas:reducing the moisture content of the food, preserving the sensorial and nutritional characteristics of the product, accompanied by an improvement in texture; products pigments conservation; andenzymatic browning inhibition [5][6][7][8]15].…”