Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorGarcia, Carolina Castilho
dc.creatorCanizares, Diego
dc.creatorSilva, Keila de Souza
dc.creatorDarros-Barbosa, Roger
dc.creatorMauro, Maria Aparecida
dc.date2014-05-20T14:02:06Z
dc.date2016-10-25T17:08:55Z
dc.date2014-05-20T14:02:06Z
dc.date2016-10-25T17:08:55Z
dc.date2012-01-01
dc.date.accessioned2017-04-05T21:26:42Z
dc.date.available2017-04-05T21:26:42Z
dc.identifierBoletim do Centro de Pesquisa de Processamento de Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 30, n. 2, p. 185-196, 2012.
dc.identifier0102-0323
dc.identifierhttp://hdl.handle.net/11449/21899
dc.identifierhttp://acervodigital.unesp.br/handle/11449/21899
dc.identifierWOS:000317895400004
dc.identifierhttp://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/30491
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/867389
dc.descriptionCOMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color and water activity of papaya slices after convective drying. on the first experiments, the influence of concentration and time of dehydration on color changes and water activity of fresh and blanched papaya slices was evaluated based on a factorial design. It was not verified significant color changes at the studied ranges. An expression for the water activity of osmotically dehydrated blanched samples was found. Then, the influences of blanching, osmotic dehydration, edible coating and combinations among these pre-treatments on color and water activity were evaluated after convective drying of papaya slices. Blanching was not an advantageous pre-treatment to maintain color and reduce water activity of dried fruits. Osmotically dehydrated fresh samples with or without coating presented the best results.
dc.languagepor
dc.publisherCentro Pesquisa Processamento Alimentos
dc.relationBoletim do Centro de Pesquisa de Processamento de Alimentos
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectOsmotic dehydration
dc.subjectBlanching
dc.subjectEDIBLE FILMS
dc.subjectDrying
dc.subjectPapaya
dc.titleUtilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
dc.typeOtro


Este ítem pertenece a la siguiente institución