Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/9303
metadata.artigo.dc.title: Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm
metadata.artigo.dc.creator: Viana, A. D.
Corrêa, J. L. G.
Justus, A.
metadata.artigo.dc.subject: Dehydration,
Drying,
Osmotic dehydration,
Pulsed vacuum osmotic dehydration.
metadata.artigo.dc.publisher: Institute of Food Science and Technology
metadata.artigo.dc.date.issued: 21-Aug-2013
metadata.artigo.dc.identifier.citation: VIANA, A. D.; CORRÊA, J. L. G.; JUSTOS, A. Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm. International Journal of Food Science & Technology, Oxford, v. 49, n. 3, p. 726-732, Mar. 2014.
metadata.artigo.dc.description.abstract: Fodder palm, a great source of nutrients for human and animals, grows even in arid climates. Pulsed vac- uum osmotic dehydration is an efficient process for obtaining semidehydrated food. It was used to slice cladodes of fodder palm. The independent variables used were temperature (30–50 °C), pulsed vacuum pressure (50–150 mbar) and NaCl concentration (5–15 g per 100 g solution). The response variables were water activity (a w ), moisture content (X), colour parameters, water loss (WL), solid gain (SG) and weight reduction (WR). The pulsed vacuum osmotic dehydration process was optimised for minimum values of a w , X and SG, and maximum values of chroma. The experimental data obtained with the optimum condi- tion (100 mbar; 10 gNaCl per 100 g solution, 44 °C) were near the estimated ones. For example, WL, a w and ΔE, and their error were 8.15 g per 100 g, 11%; 0.985, 0.3% and 6.15, 15.2%, respectively.
metadata.artigo.dc.identifier.uri: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12357/abstract
http://repositorio.ufla.br/jspui/handle/1/9303
metadata.artigo.dc.language: en
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