Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/60967
Type: Artigo de periódico
Title: Kinetic aspects, texture, and color evaluation of some tropical fruits during osmotic dehydration
Author: Pereira, LM
Ferrari, CC
Mastrantonio, SDS
Rodrigues, ACC
Hubinger, MD
Abstract: Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose solutions is presented in this article. The influence of sugar type and concentration, process temperature, and calcium salt addition on osmotic solution was investigated. Water loss and sugar gain up to 6 h of processing were evaluated and the effect of osmotic dehydration on fruit quality parameters like color and texture was analyzed. All studied variables affected the osmotic process kinetics, while for quality parameters the influence of sugar type or solution concentration and temperature was dependent on fruit and process conditions.
Subject: guava
melon
papaya
chroma and stress at failure
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/07373930600611968
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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