Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/56843
Type: Artigo de periódico
Title: Microstructure and adsorption characteristics of mango chips obtained by osmotic dehydration and deep fat frying
Author: Torezan, GAP
Menezes, HC
Katekawa, ME
Silva, MA
Abstract: The aim of this work was to evaluate the effects of combined osmotic dehydration and deep fat frying on mango tissue and to determine sorption isotherms for the final products. Fresh, osmotic dehydrated (OD), and OD-fried (chips) slices of Palmer and Tommy Atkins cultivars were examined by scanning electron microscopy. Sorption isotherms of mango chips were obtained using dynamic vapor sorption. Micrographs suggested that osmotic treatment had no effect on tissue structure, while chips showed a shrunk cellular matrix and plasmolyzed cells, with oil globules adhered to the surface. Isotherms of mango chips had type-III characteristics for both cultivars.
Subject: adsorption isotherm
dynamic vapor sorption
Palmer cultivar
scanning electron rnicroscopy
Tommy Atkins cultivar
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/07373930601161005
Date Issue: 2007
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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