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|Type:||Artigo de Periódico|
|Title:||Optimization Of Osmotic Dehydration Of Pear Followed By Conventional Drying And Their Sensory Quality|
|Abstract:||The best condition for the osmotic dehydration of pears was evaluated by an experimental design as: sucrose osmotic solution at 45 degrees Brix, 1:4 (g:g) of fruit:osmotic solution, 1.0 g/100 mL of CaCl2 and 3 h of immersion without agitation at room temperature. This condition resulted in about 20 g/100 g of solids gain and 30 g/100 g of water loss. When the osmotic dehydration (OD) was combined with a conventional drying (CD) (60 degrees C, until a final moisture of around 20 g/100 g), it resulted in dried pear slices with a 7.6 score for the overall sensory acceptance, a value 17% higher than the only conventionally dried pear. Furthermore, the time to reach 20 g/100 g final moisture using combined OD and CD was 41.8% lower than those dried only with CD. (C) 2016 Elsevier Ltd. All rights reserved.|
|Editor:||ELSEVIER SCIENCE BV|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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