Artículos de revistas
Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid
Fecha
2013-01-24Registro en:
Food and Bioprocess Technology, p. 1-13.
1935-5130
1935-5149
10.1007/s11947-013-1049-0
WOS:000329642000006
2-s2.0-84872478507
2405706828751494
Autor
Universidade Estadual Paulista (Unesp)
Institución
Resumen
Mass transfer was evaluated during osmotic dehydration of pineapple in solutions with until four components aiming to investigate the solutes concentration influence on impregnation. In the first step, the experimental trials for optimization of solution concentration were based on 23 factorial design. In the second step, effective diffusion coefficients were determined. Equations representing the influence of the concentration of sucrose, calcium lactate, and ascorbic acid in osmotic solutions on water loss and gains of sucrose, calcium, and vitamin C were found. Results showed that both calcium lactate and sucrose concentration affected calcium and sucrose gain. On the other hand, only vitamin C gain was significantly affected by the ascorbic acid concentration in the studied concentration range. However, when comparing diffusivities in pineapple immersed in sucrose solutions, with and without calcium lactate, with and without ascorbic acid, it was possible to verify that diffusivities of water, sugar, and calcium increased in presence of ascorbic acid in solution. Calcium in solution diminished the water and sucrose diffusivities. High calcium and vitamin C contents were obtained in 1 h immersion in the solutions studied. © 2013 Springer Science+Business Media New York.