Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality

Autor:	Ariana Justus, Jefferson Luiz Gomes Corrêa, Letícia Fernandes de Oliveira, Guilherme E. Alves
Rok vydání:	2015
Předmět:	Chromatography Materials science Sucrose Water activity Microstructure Maltodextrin chemistry.chemical_compound chemistry Distilled water Mass transfer Engineering (miscellaneous) Intensity (heat transfer) Food Science Biotechnology Osmotic dehydration
Zdroj:	International Journal of Food Engineering. 11:505-516
ISSN:	1556-3758 2194-5764
DOI:	10.1515/ijfe-2015-0083
Popis:	The treatment of a food in liquid media involves mass transfer and could aid to preserve some food properties. The assistance of ultrasound (US) could even improve the process. Therefore, the aim of this study was to evaluate US (frequency 25 kHz, powder intensity 8 kW m–3) in tomato treatment in sucrose and NaCl solutions, common osmotic agents. Moreover, for testing the influence of the media, distilled water and maltodextrin solution completed the set of tested liquids. Water loss (WL), solid gain (SG), water activity (aw), color parameters, like the total color difference (ΔE) and microstructure were evaluated. The advantages of NaCl and sucrose solutions were the high WL and SG values besides low aw and ΔE. The alterations in the microstructure of US-treated samples in distilled water or maltodextrin suggested that a product with low solid incorporation and reduced drying time could be obtained in a further drying.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d02c56f6bba5e115e548698f7b4e8778 https://doi.org/10.1515/ijfe-2015-0083 Zobrazit plný text záznamu