Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/64241
Type: Artigo de periódico
Title: Effect of process variables on the osmotic dehydration of star-fruit slices
Author: Campos, CDM
Sato, ACK
Tonon, RV
Hubinger, MD
da Cunha, RL
Abstract: The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 2(3) central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 degrees C with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.
Subject: Averrhoa carambola
blanching
osmotic dehydration
mass transfer
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Identifier DOI: 10.1590/S0101-20612012005000034
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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