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|Type:||Artigo de periódico|
|Title:||Lyophilization Of Avocado (persea Americana Mill.): Effect Of Freezing And Lyophilization Pressure On Antioxidant Activity, Texture, And Browning Of Pulp|
|Abstract:||Effects of both previous freezing (−26 and −80°C) and lyophilization (0.12, 0.37, and 1.07 mbar) conditions on drying kinetics, antioxidant activity, texture, and browning index of avocado pulp were evaluated. Vacuum pressure was found to have less effect on the lyophilization process than previous freezing temperature. Samples frozen initially at − 80°C required a longer lyophilization time. The best fittings for the drying kinetics of the avocado were obtained using the Page equation. The processing directly affected the antioxidant activity of the avocado pulp. Both the lipophilic and the hydrophilic fraction of the freeze-dried pulp decreased antioxidant activity, regardless of the applied pressure or freezing type. The hardness of the fresh avocado (0.93 N) was higher than the freeze-dried samples frozen in a conventional freezer (0.49 N) and their adhesion was greater than all of the freeze-dried samples. Freeze-dried pulps showed higher browning index than fresh avocado pulp (135.3).|
|Editor:||Taylor and Francis Inc.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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