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Utilize este identificador para citar ou criar um link para este item: http://acervodigital.unesp.br/handle/11449/74413
Título: 
Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid
Autor(es): 
Instituição: 
Universidade Estadual Paulista (UNESP)
ISSN: 
  • 1935-5130
  • 1935-5149
Resumo: 
Mass transfer was evaluated during osmotic dehydration of pineapple in solutions with until four components aiming to investigate the solutes concentration influence on impregnation. In the first step, the experimental trials for optimization of solution concentration were based on 23 factorial design. In the second step, effective diffusion coefficients were determined. Equations representing the influence of the concentration of sucrose, calcium lactate, and ascorbic acid in osmotic solutions on water loss and gains of sucrose, calcium, and vitamin C were found. Results showed that both calcium lactate and sucrose concentration affected calcium and sucrose gain. On the other hand, only vitamin C gain was significantly affected by the ascorbic acid concentration in the studied concentration range. However, when comparing diffusivities in pineapple immersed in sucrose solutions, with and without calcium lactate, with and without ascorbic acid, it was possible to verify that diffusivities of water, sugar, and calcium increased in presence of ascorbic acid in solution. Calcium in solution diminished the water and sucrose diffusivities. High calcium and vitamin C contents were obtained in 1 h immersion in the solutions studied. © 2013 Springer Science+Business Media New York.
Data de publicação: 
24-Jan-2013
Citação: 
Food and Bioprocess Technology, p. 1-13.
Duração: 
1-13
Palavras-chaves: 
  • Ascorbic acid
  • Calcium
  • Impregnation
  • Osmotic dehydration
  • Pineapple
  • Sucrose gain
Fonte: 
http://dx.doi.org/10.1007/s11947-013-1049-0
Endereço permanente: 
Direitos de acesso: 
Acesso restrito
Tipo: 
outro
Fonte completa:
http://repositorio.unesp.br/handle/11449/74413
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