Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Osmotic Dehydration Of Peaches As A Function Of Temperature And Concentration Of Sucrose Syrup [desidratação Osmótica De Pêssegos Em Função Da Temperatura E Concentração Do Xarope De Sacarose]|
de Queiroz M.R.
|Abstract:||The production of dried peach by osmotic dehydration is an alternative for using the excess of peach production. The influence of the temperature and concentration of the sucrose syrup in osmotic dehydration of peaches was evaluated. Variations in physical and chemical properties, and osmotic dehydration parameters (weight loss and water loss; solids incorporation) were investigated. An experimental central composite design was employed ranging the temperature (30 to 50 oC) and concentration (45 to 65 °Brix), keeping the syrup:fruit mass ratio 4:1, process time 4 h, and format pieces (halves). The degree of acceptance was used in the sensory analysis, evaluating the following characteristics: appearance, taste, texture, colour and overall quality. The results were modelled using the Statistica program (v. 6.0) employing the Response Surface Methodology. The following mathematical models resulted significant (p < 0.05) and predictive: dimensionless soluble solids content and colour parameter L*, water loss and weight loss parameters. The temperature was the prevalent effect. The process conditions from 50 to 54.1 °C and from 55 to 65 °Brix presented more water loss and better sensory performances.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.