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dc.creatorJunqueira, João Renato de Jesus-
dc.creatorCorrêa, Jefferson Luiz Gomes-
dc.creatorMendonça, Kamilla Soares de-
dc.creatorMello Júnior, Ronaldo Elias de-
dc.creatorSouza, Amanda Umbelina de-
dc.identifier.citationJUNQUEIRA, 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.pt_BR
dc.description.abstractPulsed 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.pt_BR
dc.sourceFood and Bioprocess Technologypt_BR
dc.subjectPulsed vacuum osmotic dehydrationpt_BR
dc.subjectDesidratação osmótica a vácuo pulsadapt_BR
dc.titlePulsed vacuum osmotic dehydration of beetroot, carrot and eggplant slices: effect of vacuum pressure on the quality parameterspt_BR
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