期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 49, 期 9, 页码 2008-2014出版社
WILEY
DOI: 10.1111/ijfs.12502
关键词
Fruits/Vegetables; Drying; Osmotic Dehydration; Dehydration; Beta Carotene; Blanching; Carrots; Colour
资金
- FAPEMIG
- CNPq
Pulsed vacuum osmotic dehydration (PVOD) is an efficient process for obtaining semi-dehydrated food. The effects of temperature (30-50 degrees C), solute concentration (NaCl 0-15 kg per 100 kg solution, sucrose, 15-35 kg per 100 kg solution) and vacuum pulse application (50-150 mbar and 5-15 min) on water loss (WL), solid gain (SG), water activity (a(w)) and total colour difference (Delta E) of previously blanched pumpkin slices were assessed through Plackett-Burman experimental design. Temperature was not statistically significant in the process. Later, with the aid of a central composite design (CCD), it was found that concentration of sucrose and NaCl was influent on the WL, SG, a(w) and Delta E, and the pressure and time of application of vacuum were influent on WL and SG. The optimal conditions of process were stabilised with the desirable function, and the simulated data were similar from the experimental ones.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据