Effect of process variables on the osmotic dehydration of star-fruit slices

Food Science and Technology (Campinas)

Camila Dalben Madeira Campos¹  Ana Carla Kawazoe Sato¹  Renata Valeriano Tonon¹  Míriam Dupas Hubinger¹  Rosiane Lopes Da Cunha¹ 

[1] ,State University of Campinas Faculty of Food Engineering Department of Food EngineeringCampinas SP ,Brazil

关键词: Averrhoa carambola;    blanching;    osmotic dehydration;    mass transfer;    Averrhoa carambola;    branqueamento;    desidratação osmótica;    transferência de massa;   

DOI  :  10.1590/S0101-20612012005000034

来源: SciELO

【 摘 要 】

The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

【 授权许可】

CC BY   
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