| Full text | |
| Author(s): |
Silva, Keila de Souza
[1]
;
Caetano, Lidimara Cassia
[1]
;
Garcia, Carolina Castilho
[1]
;
Romero, Javier Telis
[1]
;
Santos, Adriana Barbosa
[2, 3]
;
Mauro, Maria Aparecida
[1]
Total Authors: 6
|
| Affiliation: | [1] Sao Paulo State Univ, Dept Food Engn & Technol, Inst Biosci Language & Phys Sci IBILCE, UNESP, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Sao Paulo State Univ, Dept Computat Sci, Inst Biosci Language & Phys Sci IBILCE, UNESP, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[3] Sao Paulo State Univ, Dept Stat, Inst Biosci Language & Phys Sci IBILCE, UNESP, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | Journal of Food Engineering; v. 105, n. 1, p. 56-64, JUL 2011. |
| Web of Science Citations: | 22 |
| Abstract | |
This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response surface methodology was used to optimize the blanching process. The independent variables for blanching were temperature, blanching time and holding time. These independent variables showed different effects on the two studied answers: texture and color. The kinetics of osmotic dehydration were investigated using 50% and 65% sucrose solutions, using samples previously blanched by both stepwise and conventional means. The diffusivity values for the water and sucrose were similar for the two components, showing greater gains of solute than loss of water in many samples. Blanching affected the color of the pumpkin, whereas osmotic dehydration did not change it significantly. The impregnation process maintained or even increased the tissue firmness when compared to the blanched samples. (C) 2011 Elsevier Ltd. All rights reserved. (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 type: | PRONEX Research - Thematic Grants |
| FAPESP's process: | 07/07586-0 - Evaluation of combined methods to obtain dehydrated papaya and pumpkin |
| Grantee: | Maria Aparecida Mauro |
| Support type: | Regular Research Grants |
| FAPESP's process: | 07/01879-5 - Pumpkin dehydration by combined methods |
| Grantee: | Keila de Souza Silva |
| Support type: | Scholarships in Brazil - Master |