Osmotic dehydration process for low temperature blanched pumpkin

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorSilva, Keila de Souza
dc.creatorCaetano, Lidimara Cassia
dc.creatorGarcia, Carolina Castilho
dc.creatorRomero, Javier Telis
dc.creatorSantos, Adriana Barbosa
dc.creatorMauro, Maria Aparecida
dc.date2014-05-20T14:01:42Z
dc.date2016-10-25T17:08:43Z
dc.date2014-05-20T14:01:42Z
dc.date2016-10-25T17:08:43Z
dc.date2011-07-01
dc.date.accessioned2017-04-05T21:25:54Z
dc.date.available2017-04-05T21:25:54Z
dc.identifierJournal of Food Engineering. Oxford: Elsevier B.V., v. 105, n. 1, p. 56-64, 2011.
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11449/21776
dc.identifierhttp://acervodigital.unesp.br/handle/11449/21776
dc.identifier10.1016/j.jfoodeng.2011.01.025
dc.identifierWOS:000289761200005
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2011.01.025
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/867290
dc.descriptionThis study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response surface methodology was used to optimize the blanching process. The independent variables for blanching were temperature, blanching time and holding time. These independent variables showed different effects on the two studied answers: texture and color. The kinetics of osmotic dehydration were investigated using 50% and 65% sucrose solutions, using samples previously blanched by both stepwise and conventional means. The diffusivity values for the water and sucrose were similar for the two components, showing greater gains of solute than loss of water in many samples. Blanching affected the color of the pumpkin, whereas osmotic dehydration did not change it significantly. The impregnation process maintained or even increased the tissue firmness when compared to the blanched samples. (C) 2011 Elsevier Ltd. All rights reserved.
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageeng
dc.publisherElsevier B.V.
dc.relationJournal of Food Engineering
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLow temperature blanching
dc.subjectPumpkin
dc.subjectOsmotic dehydration
dc.subjectResponse surface
dc.subjectOptimization
dc.titleOsmotic dehydration process for low temperature blanched pumpkin
dc.typeOtro


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