Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.)

dc.creatorEl-Aouar, AA
dc.creatorAzoubel, PM
dc.creatorBarbosa, JL
dc.creatorMurr, FEX
dc.date2006
dc.dateJUL
dc.date2014-11-16T00:04:42Z
dc.date2015-11-26T16:31:03Z
dc.date2014-11-16T00:04:42Z
dc.date2015-11-26T16:31:03Z
dc.date.accessioned2018-03-28T23:12:06Z
dc.date.available2018-03-28T23:12:06Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 75, n. 2, n. 267, n. 274, 2006.
dc.identifier0260-8774
dc.identifierWOS:000236646500015
dc.identifier10.1016/j.jfoodeng.2005.04.016
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80452
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/80452
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80452
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1270114
dc.descriptionThe objective of the present work was to Study the influence of two different osmotic agents (Sucrose and corn syrup) on the osmotic dehydration of papaya slices (Carica papaya L.). The study was carried out using two factorial experimental designs, with three independent variables whose levels varied from 44% to 56% w/w for concentration, from 34 to 46 degrees C for temperature and from 120 to 210 min for immersion time. The responses of the experimental designs were the weight reduction (WR), water loss (WL), solids gain (SG) and water activity (a(w)). The results showed that, considering the same osmotic pressure for both osmotic agents, the values obtained for WR, WL and SG for dehydration in sucrose solutions were higher than those obtained in corn syrup solutions, due to their high viscosity and polysaccharide content. The opposite behavior was observed for a(w). The models obtained for the response variables followed a linear behavior except for SG. (c) 2005 Elsevier Ltd. All rights reserved.
dc.description75
dc.description2
dc.description267
dc.description274
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectosmotic dehydration
dc.subjectexperimental design
dc.subjectpapaya
dc.subjectMass-transfer
dc.subjectFickian Diffusion
dc.subjectConfiguration
dc.subjectOptimization
dc.subjectPineapple
dc.subjectBanana
dc.titleInfluence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.)
dc.typeArtículos de revistas


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