Study of the volatile constituent retention in the drying of pineapple under modiefed atmosphere / Estudo da retenção de constituites volateis na secagem de abacaxi sob atmosfera modificada

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Modifications of the atmosphere surrounding the product have been used to prolong the storage of fresh fruits and vegetables. Currently, this technique has also been extended to drying processes, influencing sensorial characteristics of the dried product. During the drying of fruits, a fraction of the volatile compounds that are important for the aroma composition is lost during water removal. For many food products, the presence of volatile is a basic factor of quality. To verify the influence of the modified atmosphere on volatiles retention, the present work analyzed experiments of pineapple (Smooth Cayenne) drying under normal air composition and in atmosphere modified by ethanol (0.5% v/v), varying temperature and air velocity, evaluating the variation of the volatile composition of the product during the process. The drying experiments were carried out in a tunnel, with walls made of policarbonate and an acquisition system for data control, which could continuously monitor the weight of the sample and also control the temperature of the drying gas. To quantify the volatiles retention, a solid phase microextration methodology coupled to gas chromatography-mass spectrometry (SPME-GC-MS) was used. The modification of the drying atmosphere with ethanol vapour promoted more intense water evaporation as well as higher volatiles retention. The volatile composition was changed significantly during drying, not only due to the loss of some compounds, but also due to the production of others

ASSUNTO(S)

analise cromatografica modiefed atmosphere alimentos - desidratação compostos organicos volateis pineapple food aroma spme abacaxi - secagem ethanol alcool chromatographic analysis volatile organic compounds

ACESSO AO ARTIGO

Documentos Relacionados