Estudo do pre-tratamento osmotico de tomate e seu efeito na secagem

AUTOR(ES)
DATA DE PUBLICAÇÃO

1997

RESUMO

Tomato slices (cv. Santa Clara), without the skin and seeds, with an initial moisture content around 95% (wet basis) were osmotically pre- treated with mixed solutions of NaCl and sucrose, at 30GRAUS C, with the objective to evaluate the osmotic dehydration process and to improve the quality of air dried tomatoes. Whole tomatoes and slices with skin, intergral or punctured, were also evaluated. Four osmotic solutions with waer activity, a IND. w of 0,935 were used in the pre-treatments, and the results compared with a fith solution, 20% NaCl (w/w), with a IND. w of 0,839. Although the osmotic solutions have the same water activity, the mass tranfer rates were quite different, with higher values for the higher average molecular weigth solutes. Sequencial contacts with different solutions indicated that NaCl induces a disruption of the cellular selectivity, promotins higher mass interchanges. The test indicated thar tomato slices can be osmotically dehydrate, keeping their integrity and appealing appearance, until 15h of contact. After 8 hour of osmosis, the moisture content (wet basis) of skinless tomato slices decreased to 88,5%, with a 10% salt solution, 79,5% with 20% salt solution; 75,3% with 5,8%salt and 23.6% sucrose solution; 79,1% with 2,4 NaCl and 40% sucrose solution and 70,7% with 50% sucrose solution ...Note: The complete abstract is available with the full electronic digital thesis or dissertations

ASSUNTO(S)

tomate - desidratação tomate - secagem

ACESSO AO ARTIGO

Documentos Relacionados