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metadata.artigo.dc.title: Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin
metadata.artigo.dc.creator: Corrêa, J. L. G.
Ernesto, D. B.
Alves, J. G. L. F.
Andrade, R. S.
metadata.artigo.dc.subject: Fruits
Osmotic Dehydration
Beta Carotene
metadata.artigo.dc.publisher: Institute of Food Science and Technology 16-Dec-2013
metadata.artigo.dc.identifier.citation: 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.
metadata.artigo.dc.description.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.
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos

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