Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters
| Autor: | Kamilla Soares de Mendonça, Ronaldo Elias de Mello Junior, Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira |
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| Rok vydání: | 2018 |
| Předmět: |
Sucrose
Moisture Water activity Chemistry Process Chemistry and Technology Sodium food and beverages chemistry.chemical_element 04 agricultural and veterinary sciences Phenolic acid 040401 food science Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology Betalain Food science Safety Risk Reliability and Quality Water content Food Science Osmotic dehydration |
| Zdroj: | Food and Bioprocess Technology. 11:1863-1875 |
| ISSN: | 1935-5149 1935-5130 |
| DOI: | 10.1007/s11947-018-2147-9 |
| Popis: | Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing moisture content and water activity in biological products. This study aimed to analyze the effect of vacuum application (VA) on PVOD of beetroot, carrot, and eggplant slices, with respect to chemical (moisture, water activity, specific pigments, polyphenols, and sodium content), optical (color), mechanical (shrinkage, maximum stress, and elasticity), and structural (microstructure) properties. PVOD was conducted at three different vacuum pressures (0, 40, and 80 kPa, for 10 min), during a total process time of 300 min. Osmotic processing was performed at 35 °C by using a ternary osmotic solution [40% sucrose + 10% sodium chloride (w/w)]. Eggplant and carrot samples were more sensitive to VA, compared to beetroot. This was related to their porous and less compact structure. In general, VA reduced the moisture content and water activity and preserved the carotenoid content. VA caused loss of betalain and phenolic acid, favored sodium uptake, and induced significant changes in the optical, mechanical, and structural properties, compared to the osmotic processing conducted at atmospheric pressure. |
| Databáze: | OpenAIRE |
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