Cálculo das variáveis na desidratação osmótica de manga cv. Tommy Atkins

Abstract

The osmotic dehydration is used for water removal from immersed fruits in watery solution. The quality of the osmotic dehydration depends on different factors as concentration, dehydrating agent, temperature, time of immersion, nature of fruits and the surface displayed to the osmotic exchange. The cellular wall and the type of used sugar as osmotic agent can influence in the phenomenon of mass transference. The efficiency of the process of osmotic dehydration can be quantified by the values of loss of weight and solid incorporation. The mangoes had been cut in cubes of 1cm of side and taken for the treatments with 50% sucrose (SAC), 50% sorbitol (SOR) and 50% commercial estévia (STV) increased of 1% of calcium chloride and pH corrected in 4,0 with the acid use of citric, for two hours in 50ºC. The ratio fruit:solution used in all the treatments was of 1:3. The treatment using composed solution with estévia did not show to be efficient due to the low solid profit and reduced loss of water A bigger loss of water and a bigger loss of weight of the mango during the osmotic dehydration had been observed for the treatment with sorbitol, while the biggest solid profit was gotten in the treatment with sucrose.