Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/90882
Type: Artigo de periódico
Title: Process Variables In The Osmotic Dehydration Of Sliced Peaches [variáveis De Processo Na Desidratação Osmótica De Pêssegos Em Fatias]
Author: Germer S.P.M.
Queiroz M.R.
Aguirre J.M.
Berbari S.A.G.
Anjos V.D.
Abstract: This paper evaluated the influence of temperature and concentration of the sucrose syrup on the pre-osmotic dehydration of peaches. Physical (colour and texture) and chemical variables (soluble solid content; total sugar, reducing and non-reducing sugar contents; and titratable acidity) were investigated, as well as the osmotic dehydration parameters (loss of weight and water; solids incorporation). An experimental central composite design was employed varying the temperature (from 30 to 50 °C) and concentration (from 45 to 65 °Brix) and maintaining the syrup to fruit ratio (4:1), process time (4 hours), and format (slices). The degree of acceptance was used in the sensory analysis evaluating the following characteristics: appearance, taste, texture, colour, and overall quality using a hedonic scale. The results were modelled using the Statistica program (v. 6.0) and the Response Surface Methodology. The mathematical models of the following dimensionless variations yielded significant (p < 0.05) and predictive results: soluble solids content, total and non-reducing sugar contents, titratable acidity, colour parameter L*, and water loss. The models of the attributes colour and appearance yielded significant (p < 0.10) but not predictive results. Temperature was the prevalent effect in the models. The process conditions in the range from 50 to 54.1 °C and from 45 to 65 °Brix led to greater water losses and better sensory performances.
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Rights: aberto
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Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-79952327411&partnerID=40&md5=805c5d3772682124a02ba5545b85656e
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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