Influence of Operating Conditions on Sensory Quality of Minimally Processed Osmotically Dehydrated Guava

Panadés, Gloria; Chiralt, Amparo; Fito, P.; Rodríguez, Ivania; Nunez, M.; Albors, A.; Jiménez, Ramiro

doi:10.1111/j.1745-4557.2003.tb00230.x

Cited by 11 publications

(18 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It can be used as a pre-treatment to drying (Al-Harahsheh et al, 2009;Antonio et al, 2008;Jalali et al, 2008) and freezing (Dermesonlouoglou et al, 2008;Mitrakas et al, 2008;Phoon et al, 2008). Furthermore, it can be used to produce minimally processed products (Panadés et al, 2003;Pereira et al, 2004;Rodrigues et al, 2006;Torres et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Corrêa

Pereira

Vieira

et al. 2010

Journal of Food Engineering

134

114

View full text Add to dashboard Cite

a b s t r a c tThe effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL), solid gain (SG) and water activity (a w ) were obtained using sucrose solutions at 40, 50 and 60°Brix and vacuum pulse of 100 mbar for 0, 10 and 15 min at the process beginning. Higher solution concentrations and the vacuum pulse application caused an increase on WL of osmotically dehydrated guavas and reduced the samples water activity. The SG was reduced by the increase on osmotic solution concentration and favored by vacuum application. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accuracy of these models. The effective diffusivity estimated by the hydrodynamic model well reproduced the effects of process variables on mass transfer kinetics and showed a better agreement to the experimental data than the diffusional model.

show abstract

Section: Introductionmentioning

confidence: 99%

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Corrêa

Pereira

Vieira

et al. 2010

Journal of Food Engineering

134

114

View full text Add to dashboard Cite

show abstract

“…O fenômeno de transferência de massa entre o produto e o meio desidratante é estritamente afetado pela natureza do produto (espécie, variedade, nível de maturação, porosidade, forma e tamanho, pré-tratamento) e pelas variáveis do processo (pré-tratamento, pressão, temperatura, natureza e concentração do agente osmótico, agitação, aditivos, tempo de processo) que exercem influência sobre a transferência de massa e sobre a qualidade do produto final 3,15,21 .…”

Section: Introductionunclassified

Efeito do processo de desidratação osmótica a pulso de vácuo na transferência de massa e nas propriedades reológicas e de cor de fatias de manga

Ito

Cavenaghi

Pedroso

et al. 2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

ResumoO presente trabalho teve como objetivo estudar as propriedades reológicas, de cor e a cinética do processo de desidratação osmótica, a pulso de vácuo, de fatias de manga. As fatias de manga foram imersas em soluções hipertônicas de sacarose, nas concentrações de 45, 55 e 65 °Brix com temperatura controlada (20 e 30 °C). No início do processo, aplicou-se ou não um pulso de vácuo, utilizando as pressões de 50 e 100 mbar por 10 minutos. As frutas foram desidratadas por 5 horas, sendo avaliadas em diferentes tempos em relação à perda de peso, perda de água, ganho de sólidos, a w , cor e propriedades reológicas (tensão e deformação na ruptura). O aumento da concentração e da temperatura da solução causou um aumento na perda de peso e de água enquanto que a incorporação de solutos foi favorecida em baixas concentrações e altas temperaturas e com a aplicação do pulso de vácuo. O amaciamento do produto, caracterizado pela diminuição da tensão máxima de ruptura, e o aumento da deformação na ruptura da amostra ocorreram nas condições de maior incorporação de solutos. Não houve alteração dos parâmetros de cor das mangas durante o processo de desidratação. Palavras-chave: Tommy Atkins; tensão na ruptura; deformação na ruptura; conservação; cinética; croma. AbstractThe aim of this work was to study rheological and colour properties and process kinetics of mango slices subject to pulsed vacuum osmotic dehydration. The slices were immersed in osmotic sucrose solutions (45, 55 and 65 °Brix) at 20 or 30 °C. At the beginning, a sub-atmospheric pressure was applied or not to the solid-liquid system (50 or 100 mbar of pressure) for 10 minutes followed by an atmospheric pressure operation up to 5 hours. Fruit samples were evaluated after pre-determined times in terms of weight loss, water loss, solids gain, a w , colour and rheological properties (stress and strain at rupture). The concentration and temperature increases lead to a weight and water reduction. Solid gain was favoured by lower concentration and a higher temperature and by the pulsed vacuum application. The sample softening, which is characterized by a reduction of maximum stress at rupture, and the increased stress on strain at rupture ocurred at the great solids updake conditions. The colour parameters did not change during the dehydration process.

show abstract

“…Other studies report on the influence of osmotic drying on product quality (Panades et al, 2003a;Pereira et al, 2004). However, few references deal with the mass transfer mechanisms occurring in the liquid fraction of the product during treatment at different pressure regimens.…”

Section: Introductionmentioning

confidence: 98%