Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/355594
Type: Artigo
Title: Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality
Author: Ribeiro, Abgail Suelen da Costa
Aguiar-Oliveira, Elizama
Maldonado, Rafael Resende
Abstract: The best condition for the osmotic dehydration of pears was evaluated by an experimental design as: sucrose osmotic solution at 45° 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 °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
Subject: Secagem
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2016.04.062
Address: https://www.sciencedirect.com/science/article/pii/S0023643816302535
Date Issue: 2016
Appears in Collections:COTUCA - Artigos e Outros Documentos

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