| Full text | |
| Author(s): |
Garcia, Carolina Castilho
;
Caetano, Lidimara Cassia
;
Canizares, Diego
;
Silva, Keila de Souza
;
Mauro, Maria Aparecida
Total Authors: 5
|
| Document type: | Journal article |
| Source: | Drying Technology; v. 40, n. 16, p. 11-pg., 2022-05-01. |
| Abstract | |
This study investigated the influence of blanching on the drying kinetics of papaya from the perspective of the microstructure of the tissue and the water sorption behavior. Drying kinetics and water effective diffusion coefficients were determined based on Fick's law considering shrinkage. Intense cellular changes were observed in blanched tissues images obtained by light microscopy and transmission electron microscopy. Heat pretreatment increased the water diffusion coefficients and the drying rates in comparison with fresh fruit. Severe color changes were induced by blanching, resulting in color loss during drying. At intermediate moisture ranges, sorption isotherms of blanched papayas showed lower water sorption capacity than those of fresh fruit, therefore the critical moisture for microbial growth in fresh papayas is higher than in blanched ones. The compensation theory was satisfied for fresh fruit but not for blanched fruit, which presented distinctive sorption behavior attributed to cellular damage caused by heat pretreatment. (AU) | |
| FAPESP's process: | 09/00519-0 - Air drying kinetics of pre-treated papayas |
| Grantee: | Diego Canizares |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| FAPESP's process: | 07/07586-0 - Evaluation of combined methods to obtain dehydrated papaya and pumpkin |
| Grantee: | Maria Aparecida Mauro |
| Support Opportunities: | Regular Research Grants |
| FAPESP's process: | 09/14083-0 - Assessment of the blanching and edible coatings effects on physic-chemical characteristics and on the drying kinetics of papaya |
| Grantee: | Lidimara Cássia Caetano |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |