Artículos de revistas
Microstructure and adsorption characteristics of mango chips obtained by osmotic dehydration and deep fat frying
Registro en:
Drying Technology. Taylor & Francis Inc, v. 25, n. 41699, n. 153, n. 159, 2007.
0737-3937
WOS:000245315200022
10.1080/07373930601161005
Autor
Torezan, GAP
Menezes, HC
Katekawa, ME
Silva, MA
Institución
Resumen
The aim of this work was to evaluate the effects of combined osmotic dehydration and deep fat frying on mango tissue and to determine sorption isotherms for the final products. Fresh, osmotic dehydrated (OD), and OD-fried (chips) slices of Palmer and Tommy Atkins cultivars were examined by scanning electron microscopy. Sorption isotherms of mango chips were obtained using dynamic vapor sorption. Micrographs suggested that osmotic treatment had no effect on tissue structure, while chips showed a shrunk cellular matrix and plasmolyzed cells, with oil globules adhered to the surface. Isotherms of mango chips had type-III characteristics for both cultivars. 25 41699 153 159