Optimization of osmotic dehydration of yacon slices
| Autor: | Marina Barbosa Vilela, Kamilla Soares de Mendonça, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira |
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| Rok vydání: | 2015 |
| Předmět: |
Brix
Chromatography Water activity Depolymerization General Chemical Engineering 04 agricultural and veterinary sciences Xylitol medicine.disease 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology Fructan chemistry medicine Sorbitol Dehydration Physical and Theoretical Chemistry Osmotic dehydration |
| Zdroj: | Drying Technology. 34:386-394 |
| ISSN: | 1532-2300 0737-3937 |
| DOI: | 10.1080/07373937.2015.1054511 |
| Popis: | Osmotic dehydration assisted by ultrasound (ODAU) at low temperatures reduces water activity (aw) and maintains nutrients. The influence of solution concentration (SC; 20 to 60° Brix, xylitol and sorbitol) and ultrasound application time (tus, 0 to 40 min) in ODAU of yacon was studied with the aid of a response surface method. The optimum condition with respect to mass transfer parameters, aw, and fructan retention was SC of 60° Brix for both solutions and tus of 2.67 min for xylitol samples and 0 min for sorbitol samples. The application of ultrasound improved dehydration but resulted in depolymerization of fructans. |
| Databáze: | OpenAIRE |
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