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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of osmotic pre-treatment with sucrose and sodium chloride on convective drying of pumpkin

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Author(s):
Isabella Borin [1] ; Elen Cristina Frascareli [2] ; Maria Aparecida Mauro [3] ; Mieko Kimura [4]
Total Authors: 4
Affiliation:
[1] Universidade Estadual Paulista. Instituto de Biociências, Letras e Ciências Exatas. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
[2] Universidade Estadual Paulista. Instituto de Biociências, Letras e Ciências Exatas. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
[3] Universidade Estadual Paulista. Instituto de Biociências, Letras e Ciências Exatas. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
[4] Universidade Estadual Paulista. Instituto de Biociências, Letras e Ciências Exatas. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
Total Affiliations: 4
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 28, n. 1, p. 39-50, 2008-03-00.
Abstract

The objective of this work was to evaluate the effects of osmotic pre-treatments on the air-drying kinetics of sliced pumpkin (Cucurbita moschata) and on the sensory quality of the dried pumpkin, using sucrose and NaCl as solutes. Pre-treatment conditions in osmotic solutions were selected based on the water loss/solute gain ratio and on the final salt content. Pre-treated samples in the selected conditions (50% sucrose; 47% sucrose and 3% NaCl; 40% sucrose; 37% sucrose and 3% NaCl, w/w, 1 hour) and non-treated samples were dried at 70 °C, 2 m/s. The drying kinetics was described according to Fick's Second Law. Effective diffusion coefficients were determined considering the initial thickness and the average thickness of the slices during air-drying. The effective water diffusivities of pre-treated and non-treated samples were similar when average thickness was used. Drying rates of the treated samples were higher than those of the non-treated samples, showing that the pre-treatments enhanced the efficiency of convective drying. The color and the general appearance of the dried pumpkin were improved by the previous treatments in comparison to the non-treated samples. (AU)

FAPESP's process: 03/10151-4 - Bioactive substances in food: chemical, biochemical, technological aspects and implications in human health
Grantee:Delia Rodriguez Amaya
Support Opportunities: PRONEX Research - Thematic Grants