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|Título: ||Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin|
|Autor(es): ||Corrêa, J. L. G.|
Ernesto, D. B.
Alves, J. G. L. F.
Andrade, R. S.
|Publicador: ||Institute of Food Science and Technology|
|Data de publicação: ||16-Dez-2013|
|Referência: ||CORRÊA, J. L. G. et al. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin. International Journal of Food Science & Technology, Oxford, v. 49, n. 9, p. 2008-2014, Sept. 2014.|
|Abstract: ||Pulsed vacuum osmotic dehydration (PVOD) is an efficient process for obtaining semi-dehydrated food.
The effects of temperature (30–50°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 (ΔE) of previously blanched pump-
kin 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 con-
centration of sucrose and NaCl was influent on the WL, SG, a w and ΔE, 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.|
|Aparece nas coleções: ||DCA - Artigos publicados em periódicos|
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