| Grant number: | 09/00519-0 |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| Start date: | April 01, 2009 |
| End date: | September 30, 2009 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Maria Aparecida Mauro |
| Grantee: | Diego Canizares |
| Host Institution: | Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil |
Abstract With a view to aggregate value to dehydrated papaya, the purpose of this work is to evaluate pre-treatment effects on papaya drying kinetics. The pre-treatments applied before convective drying will be blanching, osmotic dehydration (OD) and addition of an edible coating in different combinations. Optimization of the treatments will be done by factorial design and response surfaces based on color retention and water activity decreasing after convective drying. After that, drying kinetics of samples treated under the best selected conditions will be determined. Sorption isotherms will be determined. Operational parameters useful for designing and processing control are expected to be found. (AU) | |
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