Estudio del processo de deshidratación osmótica de umbu

Autor:	Catiana Freitas Pinto Oliveira, Cristina Maria Rodrigues da Silva, Sílvia Maria Almeida de Souza, Ernesto Acosta Martínez, Ana Luiza da Silva Resende Guanais
Rok vydání:	2013
Předmět:	Moisture biology Chemistry Titratable acid Factorial experiment medicine.disease Ascorbic acid biology.organism_classification Spondias tuberosa Horticulture Botany medicine Dehydration General Agricultural and Biological Sciences Water content Osmotic dehydration
Zdroj:	Semina: Ciências Agrárias. 34:729-740
ISSN:	1679-0359 1676-546X
Popis:	The umbu ( Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-arid with large productive capacity and excellent nutritional characteristics that have been underused in the family farming of the region. Aiming to minimize post-harvest losses and add value to the fruit, this research has the objective of studying the osmotic dehydration process of umbu through a 2² factorial design, with independent variables: time of immersion (1-3 hours) and osmotic solution concentration (35-45 °Brix). The dependent variables were: acidity (A), vitamin C (Vc), weight loss (PP), moisture loss (PU), solid gain (GS) and dehydration efficiency index (IED). The highest values for vitamin C, PU and FDI and lower GS were observed under conditions of higher immersion time (3 h) and lower concentration of the solution (35 °Brix), associated with the fact that the process had been performed at room temperature.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::86ac19c781c499585f372091c6101b39 https://doi.org/10.5433/1679-0359.2013v34n2p729 Zobrazit plný text záznamu