Estudo do processo de secagem de mamão formosa (Carica papaya L.) fresco e pre-tratado osmoticamente. / Study of drying process of fresh and osmotically pre-treated papaya (Carica papaya L.).
Anoar Abbas El-Aouar
DATA DE PUBLICAÇÃO
The present work had as objective to study the drying process of fresh and pretreated papaya (Carica papaya L.). Two osmotic agents were used: sucrose and corn syrup. The osmotic dehydration process was studied by an experimental design, with the temperature (30 - 50oC) and concentration (40 - 60% w/w) of the osmotic solution and the immersion time (90 - 240 min.) as independent variables, where the objective was to obtain a maximum loss of water with minimum solids incorporation. The drying process was accomplished at several air temperatures (40 - 70oC) and with a single air speed (2,25 m/s). The best combination of independent variables obtained for the osmotic dehydration of papaya was: 34oC, 56% w/w and 210 minutes, for sucrose; and 46oC, 56% w/w and 210 minutes, for corn syrup. Samples pre-treated in sucrose presented higher values of loss of water and solids gain than those pre-treated in corn syrup. Samples volume considering the same moisture content was equal, practically, for both osmotic agents. The effective diffusivities of water and solids obtained from the osmotic process modelling were in the order of 10-10 m2/s. The highest drying rates were obtained for the fresh fruit, followed by the pre-treated in corn syrup and in sucrose. Samples volume considering the same moisture content was higher for papayas pretreated in sucrose, followed by those pre-treated in corn syrup and without some treatment. The effective diffusivities of water obtained from the drying process modeling were in the order of 10-9 m2/s. The best drying conditions for final product quality were: 50oC, for fresh fruit, and 60oC, for the pre-treated samples. The osmotically pre-treated papayas had a higher acceptance level in relation to the appearance attribute, not having a significant difference in relation to the aroma, flavor, texture and global impression attributes.
ACESSO AO ARTIGOhttp://libdigi.unicamp.br/document/?code=vtls000359935
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