Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/81638
Type: Artigo de periódico
Title: Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions
Author: Azoubel, PM
Murr, FEX
Abstract: Osmotic dehydration of cashew apple in sucrose and corn syrup solids solutions as influenced by temperature (30-50degreesC), sugar syrup concentration (40-60% w/w) and immersion time (90-240 min) was studied through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0.92 to 0.99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmotic dehydration processes.
Subject: ascorbic acid
cashew apple
osmotic dehydration
optimisation
Country: Inglaterra
Editor: Sage Publications Ltd
Rights: fechado
Identifier DOI: 10.1177/1082013203040908
Date Issue: 2003
Appears in Collections:Unicamp - Artigos e Outros Documentos

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