Rheological properties and colour evaluation of papaya during osmotic dehydration processing

dc.creatorRodrigues, ACC
dc.creatorCunha, RL
dc.creatorHubinger, MD
dc.date2003
dc.dateSEP
dc.date2014-11-17T04:16:09Z
dc.date2015-11-26T16:37:48Z
dc.date2014-11-17T04:16:09Z
dc.date2015-11-26T16:37:48Z
dc.date.accessioned2018-03-28T23:20:59Z
dc.date.available2018-03-28T23:20:59Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 59, n. 41700, n. 129, n. 135, 2003.
dc.identifier0260-8774
dc.identifierWOS:000183591100005
dc.identifier10.1016/S0260-8774(02)00442-9
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79829
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/79829
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79829
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1272121
dc.descriptionOsmotic dehydration of papaya pieces using sucrose solution with additives was studied. Four types of solutions with different concentrations of sucrose, citric or lactic acid and sodium lactate or calcium chloride were employed. Water loss and sugar gain were fitted to a Fick mathematical model and showed that mass transfer increases as temperature or soaking solution concentration increases. The presence of calcium chloride in the osmotic solution seemed to improve sugar impregnation during the osmotic process. The results showed that high temperatures with the combined use of lactic acid and sodium lactate promoted faster water activity decay. The effect of osmotic dehydration on the colour parameters (luminosity and chroma) and rheological properties (stress at rupture and relaxation time) were investigated. Chroma values increased, denoting colour intensification along the process. Luminosity showed a slight increase for samples treated with CaCl2, but for the other treatments lightness decreased in the first hour and returned for the initial values along the process. Calcium chloride showed to be effective in reinforcing tissue structure, presenting stress at fracture values for dehydrated papaya with calcium salt around three-fold higher than for other treatments. Processing at 50 degreesC with sodium lactate prevented over-softening of the tissue during the whole process, with greater water activity reduction. (C) 2003 Elsevier Science Ltd. All rights reserved.
dc.description59
dc.description41700
dc.description129
dc.description135
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.subjectpapaya
dc.subjectosmotic dehydration
dc.subjectadditives
dc.subjectrheological properties
dc.subjectcolour
dc.subjectCalcium-chloride
dc.subjectMass-transfer
dc.subjectQuality
dc.subjectApple
dc.subjectMechanisms
dc.subjectStability
dc.subjectPotatoes
dc.subjectProduct
dc.subjectTexture
dc.subjectLactate
dc.titleRheological properties and colour evaluation of papaya during osmotic dehydration processing
dc.typeArtículos de revistas


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