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Type: Artigo de periódico
Title: Effect of osmotic dehydration on the drying kinetics and quality of cashew apple
Author: Azoubel, PM
El-Aouar, AA
Tonon, RV
Kurozawa, LE
Antonio, GC
Murr, FEX
Park, KJ
Abstract: The effect of different osmotic pretreatments on cashew apple drying kinetics and product quality were investigated. The osmotic pretreatment was carried out in an incubator at constant temperature and agitation. The drying process was conducted in a fixed bed dryer at different temperatures and constant air velocity. Experimental data were fitted successfully using the Page and the two-term exponential models for dried fresh and pretreated fruit, respectively. It was found that drying rates of osmosed fruits decreased owing to the presence of infused solutes. Evaluation of the final product was performed by means of ascorbic acid content, water activity and sensorial test. The osmotic pretreated samples showed the highest vitamin C losses and the lowest water activity. The samples pretreated in sucrose solution had the highest acceptance.
Subject: Cashews
osmotic dehydration
Country: EUA
Editor: Wiley-blackwell Publishing, Inc
Citation: International Journal Of Food Science And Technology. Wiley-blackwell Publishing, Inc, v. 44, n. 5, n. 980, n. 986, 2009.
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.2008.01783.x
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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