Osmotic dehydration of papaya slices (Carica papaya L.)

• Autor(a) principal: Monteiro, Shênia Santos
• Data de Publicação: 2020
• Outros Autores: Monteiro, Shirley Santos, Santos, Newton Carlos, Barros, Sâmela Leal, Pereira, Emmanuel Moreira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/7811
• topic: Carica papaya L.; Microwave; Drying; Carica papaya L.; Microonda; El secado; Carica papaya L.; Micro-ondas; Secagem

The application of technologies such as osmotic dehydration, promotes the reduction of product water in short periods and the improvement of its sensory characteristics. Once the influence of conditions on the efficiency of the osmotic dehydration process of fruits was observed, the objective of this study was to evaluate the effect of temperature and sucrose and xylitol concentrations on osmotic dehydration kinetics, and the effects of complementary microwave drying. on the physical and chemical characteristics of papaya slices. The response surface analysis method was applied through a complete 2² rotational factorial design with 4 axial points and 3 repetitions at the central point, totaling 11 experiments for each osmotic agent, with which it was possible to evaluate the effects of the agent concentration osmotic (sucrose or xylitol) and temperature, in the loss of water from the papaya slices It was found that the ideal condition for carrying out the process was the 50 °Brix concentration of the osmotic agent at a temperature of 30 °C. The slices submitted to osmotic dehydration in these conditions were dried in microwaves and evaluated for their physical and chemical characteristics. The use of xylitol as an osmotic agent was more efficient than sucrose, providing a greater reduction in water, significantly influencing the retention of vitamin C content after microwave drying and presenting a lower water content.