Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33720
metadata.artigo.dc.title: Pulsed vacuum osmotic dehydration of beetroot, carrot and eggplant slices: effect of vacuum pressure on the quality parameters
metadata.artigo.dc.creator: Junqueira, João Renato de Jesus
Corrêa, Jefferson Luiz Gomes
Mendonça, Kamilla Soares de
Mello Júnior, Ronaldo Elias de
Souza, Amanda Umbelina de
metadata.artigo.dc.subject: Osmodehydration
Pulsed vacuum osmotic dehydration
Osmodehidratação
Desidratação osmótica a vácuo pulsada
metadata.artigo.dc.publisher: Springer
metadata.artigo.dc.date.issued: Oct-2018
metadata.artigo.dc.identifier.citation: JUNQUEIRA, J. R. de J. et al. Pulsed vacuum osmotic dehydration of beetroot, carrot and eggplant slices: effect of vacuum pressure on the quality parameters. Food and Bioprocess Technology, [S. l.], v. 11, n. 10, p. 1863-1875, Oct. 2018.
metadata.artigo.dc.description.abstract: Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing moisture content and water activity in biological products. This study aimed to analyze the effect of vacuum application (VA) on PVOD of beetroot, carrot, and eggplant slices, with respect to chemical (moisture, water activity, specific pigments, polyphenols, and sodium content), optical (color), mechanical (shrinkage, maximum stress, and elasticity), and structural (microstructure) properties. PVOD was conducted at three different vacuum pressures (0, 40, and 80 kPa, for 10 min), during a total process time of 300 min. Osmotic processing was performed at 35 °C by using a ternary osmotic solution [40% sucrose + 10% sodium chloride (w/w)]. Eggplant and carrot samples were more sensitive to VA, compared to beetroot. This was related to their porous and less compact structure. In general, VA reduced the moisture content and water activity and preserved the carotenoid content. VA caused loss of betalain and phenolic acid, favored sodium uptake, and induced significant changes in the optical, mechanical, and structural properties, compared to the osmotic processing conducted at atmospheric pressure.
metadata.artigo.dc.identifier.uri: https://link.springer.com/article/10.1007/s11947-018-2147-9
http://repositorio.ufla.br/jspui/handle/1/33720
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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