Estudo de pre-tratamentos para a obtenção de tomate desidratado em fatias

AUTOR(ES)
DATA DE PUBLICAÇÃO

1999

RESUMO

The parameters optimization in the hot-air dehydration of tomatoes (Santa Clara) slices were considered, with amphasis on pre-treatments that enhance the functional and sensorial characteristics of the final product. The air temperature (from 60 to 120 DEGREES C) showed stronger influence than its velocity (from 1,0 to 3,0m/s). The slicing procedures and the presence of the different structural constituents of the tomato affected the dehydration kinetics, the skin acting as the most prominent factor. Pre-treatment like blanching in hot water, steam or boiling brine (1%, 2%, 3% w/w), dipping in starch solutions (2,5% w/w) and in Ca CL IND. 2 solutions (0,5%, 1%, 2%) were combined with two-stage drying ( 80 DEGREES C for 50min, 90 DEGREES C por 40min, 100 DEGREES C por 30 min or 150 DEGREES C for 8 min, finishing by drying at 60 DEGREES C), and the use of perforations 99 holes of 0,8mm per cm POT. 2 ) in all tests, the reconstitution in water was fast, the perforations improved the mass transfer rates, increased the rehydration capacity and decreased the density of the slices. The density of the product was directly proportional to the drying temperature. The color was monitored during the drying and confirmed that using air temperature at 60 DEGREES C preserved the color quality... Note: The complete abstract is available with the full electronic digital thesis or dissertations.

ASSUNTO(S)

tomate - secagem tomate - desidratação

ACESSO AO ARTIGO

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