Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function

Autor(es)

Vieira, Glaucia S. ^[1] ; Pereira, Leila M. ^[1] ; Hubinger, Miriam D. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 47, n. 1, p. 132-140, JAN 2012.
• Citações Web of Science: 32

Resumo

Response surface methodology was used to assess the effects of osmotic solution concentration (4060 degrees Brix), process temperature (2040 degrees C) and vacuum pulse application time (020 min) at 100 mbar on water loss (WL), weight reduction (WR), solid gain (SG), water activity (aw), colour parameters and mechanical properties of guava slices. Optimal process conditions were determined through the desirability function approach and quality characteristics of osmotically dehydrated guavas were analysed. Only models obtained for WL, WR and aw were suitable to describe the experimental data. The desirability function showed that optimal conditions for osmotic dehydration of guavas were: osmotic solution concentration at 60 degrees Brix, process temperature at 32 degrees C and 20 min of vacuum pulse application. Under optimal conditions, colour and mechanical properties of treated guavas were similar to fresh fruit, presenting WL of 29.01 g/100 g, WR of 25.91 g/100 g, SG of 3.10 g/100 g and aw of 0.979. (AU)

• Processo FAPESP: 09/50591-0 - Avaliação dos processos de desidratação osmótica a pressão atmosférica e a vácuo em frutas tropicais
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Regular