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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Effect of calcium on the osmotic dehydration kinetics and quality of pineapple

Texto completo
Autor(es):
Silva, Keila S. [1, 2] ; Fernandes, Milena A. [1] ; Mauro, Maria A. [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] UNESP Sao Paulo State Univ, Inst Biosci Language & Phys Sci IBILCE, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] UNORP Northern Paulista Univ Ctr, BR-15020040 Sao Jose Do Rio Preto, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Journal of Food Engineering; v. 134, p. 37-44, AUG 2014.
Citações Web of Science: 33
Resumo

The effects of the sucrose and calcium lactate concentrations on the osmotic dehydration kinetics of pineapple, and the diffusivity of each component were investigated. The color, water activity, texture and fruit composition were also evaluated. Osmotic dehydration was carried out using 40% and 50% sucrose solutions with added 0%, 2% or 4% calcium lactate for 1, 2,4 and 6 h of processing time. In general, the gain in calcium was greater in samples submitted to solutions with higher sucrose and calcium lactate concentrations. The greatest calcium contents (approximate to 90 mg/100 g) were reached after 6 h of impregnation in both 40% and 50% sucrose solutions containing 4% calcium lactate. The addition of calcium to the osmotic solution reduced the water content of the product and solute incorporation rate, inhibiting sucrose impregnation and increasing process efficiency. The addition of 4% calcium lactate to the solution increased all diffusivities in comparison to the addition of 2% but not in relation to treatments with no added calcium. Calcium impregnation did not influence the color of the product or the value for stress at rupture, as compared to raw pineapple. The diffusion coefficients presented in this work permitted the selection of the appropriate sucrose and calcium concentrations and the calculation of the processing time to give the desired product composition. (c) 2014 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 10/11412-0 - Desidratação osmótica de abacaxi com impregnação de cálcio e ácido ascórbico
Beneficiário:Milena de Almeida Fernandes
Linha de fomento: Bolsas no Brasil - Iniciação Científica