Otimização do processo de secagem osmótica na obten ção de produtos secos da manga Tommy Atkins

Almeida, Francisco de Assis Cardoso; Ribeiro, Carmelita de Fátima Amaral; Tobinaga, Satoshi; Gomes, Josivanda Palmeira

doi:10.1590/s1415-43662005000400022

Cited by 4 publications

(6 citation statements)

References 7 publications

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“…Osmotic dehydration of mango showed that the temperature and osmotic solution concentration were the dominant process variables that affected the loss of water in mangos (Almeida et al 2005). Osmotic dehydration with glucose solution reduced the effective diffusivity in mango drying by 67%.…”

Section: Malay Applementioning

confidence: 99%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

166

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This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called "exotic" fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

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Section: Malay Applementioning

confidence: 99%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

166

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“…Figure 1 (A) shows that the significant effects for WL, at 5% of significance level, were temperature and concentration of dehydration solution: both effects have a strong influence on water loss, because they are positive and proximal. [9] [14], studying osmotic dehydration of tomatoes and mangoes (of the variety Tommy), respectively, also found out that the process temperature and the concentration of the dehydrating solution were among the significant and positive factors in water loss. However, [15] treated pineapples with osmotic solutions in various concentrations and obtained a constant reduction of the water content, regardless of the osmotic treatment used.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the optimization of the dehydration process is best attained through the variable GS/WL. According to [9], the optimization is reached in the region where you have the highest WL and lowest GS, so that the ratio GS/WL is minimal.…”

Section: Mathematical-statistical Treatment Of Datamentioning

confidence: 99%

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Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions

Filho¹,

Gusmão²,

Silva³

et al. 2015

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The present study provides the evaluation in the influence of the variables: temperature (T), concentration of the osmotic solution (C) and ratio of fruit and osmotic solution (F:OS) during the osmotic dehydration of slices of pineapple stem variety Perola, on the responses: water loss (WL), mass loss (ML), gain of solids (GS) and ratio of gain of solids and water loss (GS/WL). The centesimal composition was determined both in the raw material and in the dehydrated product. To optmize the process, the studied factors were: temperature (T), with factorial points −1 equal to 30˚C and +1 equal to 50˚C; concentration of sucrose solution (C), with factorial points −1 equal to 40 g•100 g −1 and +1 equal to 60 g•100 g −1 and ratio of fruit and osmotic dehydration solution (F:OS), with factorial points −1 and +1 equal to 1:20 and 3:20, respectively. In all essays, the dehydration time was 4 hours. The essays showed that F:OS was not significant in any responses; the models adopted were predictive and fitted for WL and ML, and reasonable for GS and GS/WL. The temperature was the most significant variable in the process; the optimized values were: T= 50˚C, C = 40 g 100 g −1 e F:OS = 3:20. The product needs a complementary drying to adapt itself to the legislation demands.

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“…Os cálculos de perda de água, ganho de sólidos e relação ganho de sólidos-perda de água, no processo de desidratação osmótica, foram obtidos por meio das equações indicadas por Almeida et al (2005).…”

Section: Methodsunclassified

Otimização da desidratação osmótica da haste central de abacaxi pérola utilizando a metodologia de superfície de resposta

Filho¹,

Gusmão²

2012

HOLOS

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O presente artigo teve como objetivo otimizar o processo de desidratação osmótica de fatias de hastes centrais de abacaxis pérola a partir das variáveis de processo: temperatura, concentração da solução osmótica e proporção fruta-solução osmótica. A matéria-prima utilizada foi da variedade pérola proveniente da zona rural da região metropolitana de João Pessoa-PB e adquirida no comércio de Currais Novos-RN. A desidratação osmótica (D.O.) de fatias de talo de abacaxi em soluções de sacarose foi realizada em estufa com circulação de ar e estudada mediante planejamento experimental fatorial 23 com três variáveis independentes: temperatura (T) e concentração da solução osmótica (C) e proporção fruta-solução osmótica (F:SO), avaliadas em dois níveis (-1 e +1) e com quatro repetições nos pontos centrais (0), totalizando 12 experimentos. Os ajustes dos dados experimentais aos modelos de desidratação osmótica foram realizados por meio de regressão linear utilizando-se do software Statistica versão 7.0. Através da análise de variância (ANOVA), do teste de Fischer (F) para a regressão e para a falta de ajuste e do coeficiente de correlação (R2).

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Otimização do processo de secagem osmótica na obten ção de produtos secos da manga Tommy Atkins

Cited by 4 publications

References 7 publications

Drying of Exotic Tropical Fruits: A Comprehensive Review

Drying of Exotic Tropical Fruits: A Comprehensive Review

Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions

Otimização da desidratação osmótica da haste central de abacaxi pérola utilizando a metodologia de superfície de resposta

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