Autor(es)

Garcia, Carolina Castilho ; Caetano, Lidimara Cassia ; Canizares, Diego ; Silva, Keila de Souza ; Mauro, Maria Aparecida

• Tipo de documento: Artigo Científico
• Fonte: Drying Technology; v. 40, n. 16, p. 11-pg., 2022-05-01.

Resumo

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)

• Processo FAPESP: 09/00519-0 - Cinética de secagem de mamões submetidos a pré-tratamentos
• Beneficiário: Diego Canizares
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 07/07586-0 - Avaliação de métodos combinados para obtenção de mamão e abóbora desidratados
• Beneficiário: Maria Aparecida Mauro
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 09/14083-0 - Avaliação dos efeitos do branqueamento e de aplicação de coberturas comestíveis sobre características físico-químicas e sobre a cinética de secagem de mamão
• Beneficiário: Lidimara Cássia Caetano
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica