Osmotic Dehydration Of Peaches As A Function Of Temperature And Concentration Of Sucrose Syrup [desidratação Osmótica De Pêssegos Em Função Da Temperatura E Concentração Do Xarope De Sacarose]

dc.creatorGermer S.P.M.
dc.creatorde Queiroz M.R.
dc.creatorAguirre J.M.
dc.creatorBerbari S.A.G.
dc.creatorAnjos V.D.
dc.date2011
dc.date2015-06-30T20:45:39Z
dc.date2015-11-26T14:54:54Z
dc.date2015-06-30T20:45:39Z
dc.date2015-11-26T14:54:54Z
dc.date.accessioned2018-03-28T22:06:54Z
dc.date.available2018-03-28T22:06:54Z
dc.identifier
dc.identifierRevista Brasileira De Engenharia Agricola E Ambiental. , v. 15, n. 2, p. 161 - 169, 2011.
dc.identifier14154366
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-79751489607&partnerID=40&md5=8b282f8583d9896e0e7e336f0edde295
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/109121
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/109121
dc.identifier2-s2.0-79751489607
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255236
dc.descriptionThe production of dried peach by osmotic dehydration is an alternative for using the excess of peach production. The influence of the temperature and concentration of the sucrose syrup in osmotic dehydration of peaches was evaluated. Variations in physical and chemical properties, and osmotic dehydration parameters (weight loss and water loss; solids incorporation) were investigated. An experimental central composite design was employed ranging the temperature (30 to 50 oC) and concentration (45 to 65 °Brix), keeping the syrup:fruit mass ratio 4:1, process time 4 h, and format pieces (halves). The degree of acceptance was used in the sensory analysis, evaluating the following characteristics: appearance, taste, texture, colour and overall quality. The results were modelled using the Statistica program (v. 6.0) employing the Response Surface Methodology. The following mathematical models resulted significant (p < 0.05) and predictive: dimensionless soluble solids content and colour parameter L*, water loss and weight loss parameters. The temperature was the prevalent effect. The process conditions from 50 to 54.1 °C and from 55 to 65 °Brix presented more water loss and better sensory performances.
dc.description15
dc.description2
dc.description161
dc.description169
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dc.languagept
dc.publisher
dc.relationRevista Brasileira de Engenharia Agricola e Ambiental
dc.rightsaberto
dc.sourceScopus
dc.titleOsmotic Dehydration Of Peaches As A Function Of Temperature And Concentration Of Sucrose Syrup [desidratação Osmótica De Pêssegos Em Função Da Temperatura E Concentração Do Xarope De Sacarose]
dc.typeArtículos de revistas


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