Avocado dehydration

• Grant number: 07/08756-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2008
• End date: March 31, 2009
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Maria Aparecida Mauro
• Grantee: Luana Miranda Lopes
• 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

The osmotic dehydration kinetics of avocado will be investigated in this work. The main purpose is to obtain a stable product under room temperature for consumption, using osmotic dehydration followed by convective drying. Initially, samples thermally treated or not, osmotic dehydration will be studied to determine the kinetics and conditions which give good color retention on the end product. Some thermal treatment conditions that guarantee enzymes inactivation will be determined. With the best conditions being selected, the osmotic dehydration kinetics will be determined for different osmotic solution concentrations. (AU)