Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).

Detalhes bibliográficos
Autor(a) principal: ANTONIO, G. C.
Data de Publicação: 2007
Outros Autores: ALVES, D. G., AZOUBEL, P. M., MURR, F. E. X., PARK, K. J.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/159483
Resumo: The puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not been puffed. The high temperature and short time process (HTST) was employed to obtain puffed sweet potato slices from both in natura and osmotically pretreated with sucrose and salt solutions samples. Processing time was the most significant variable affecting moisture content, water activity and rehydration. All the empirical models obtained using response surface methodology were considered predictive. The best conditions for the HTST sweet potato slices were obtained using a temperature of 160 C and time of 22 min for samples with no osmotic treatment and a temperature of 150 C and time of 10 min for samples submitted to the osmotic treatment. Scanning electronic microscopy confirmed the formation of pores within the tissue, and surface sealing during the HTST process as the samples puffed up (volume increase). The shortest convective drying time corresponded to the sample treated only by the HTST process. 2007 Elsevier Ltd. All rights reserved.
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spelling Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).Ipomoea batatas LamBatata DoceDesidratação OsmóticaSecagemThe puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not been puffed. The high temperature and short time process (HTST) was employed to obtain puffed sweet potato slices from both in natura and osmotically pretreated with sucrose and salt solutions samples. Processing time was the most significant variable affecting moisture content, water activity and rehydration. All the empirical models obtained using response surface methodology were considered predictive. The best conditions for the HTST sweet potato slices were obtained using a temperature of 160 C and time of 22 min for samples with no osmotic treatment and a temperature of 150 C and time of 10 min for samples submitted to the osmotic treatment. Scanning electronic microscopy confirmed the formation of pores within the tissue, and surface sealing during the HTST process as the samples puffed up (volume increase). The shortest convective drying time corresponded to the sample treated only by the HTST process. 2007 Elsevier Ltd. All rights reserved.Graziella Colato Antonio, Unicamp; Denise Gomes Alves, UFT; Patrícia Moreira Azoubel, CPATSA; Fernanda Elizabeth Xidieh Murr, Unicamp; Kil Jin Park, Unicamp.ANTONIO, G. C.ALVES, D. G.AZOUBEL, P. M.MURR, F. E. X.PARK, K. J.2011-04-09T20:35:31Z2011-04-09T20:35:31Z2007-09-2020082019-08-02T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Food Engineering, v. 84, n. 3, p. 375-382, 2008.http://www.alice.cnptia.embrapa.br/alice/handle/doc/159483enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T21:55:59Zoai:www.alice.cnptia.embrapa.br:doc/159483Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T21:55:59falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T21:55:59Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
title Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
spellingShingle Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
ANTONIO, G. C.
Ipomoea batatas Lam
Batata Doce
Desidratação Osmótica
Secagem
title_short Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
title_full Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
title_fullStr Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
title_full_unstemmed Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
title_sort Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).
author ANTONIO, G. C.
author_facet ANTONIO, G. C.
ALVES, D. G.
AZOUBEL, P. M.
MURR, F. E. X.
PARK, K. J.
author_role author
author2 ALVES, D. G.
AZOUBEL, P. M.
MURR, F. E. X.
PARK, K. J.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Graziella Colato Antonio, Unicamp; Denise Gomes Alves, UFT; Patrícia Moreira Azoubel, CPATSA; Fernanda Elizabeth Xidieh Murr, Unicamp; Kil Jin Park, Unicamp.
dc.contributor.author.fl_str_mv ANTONIO, G. C.
ALVES, D. G.
AZOUBEL, P. M.
MURR, F. E. X.
PARK, K. J.
dc.subject.por.fl_str_mv Ipomoea batatas Lam
Batata Doce
Desidratação Osmótica
Secagem
topic Ipomoea batatas Lam
Batata Doce
Desidratação Osmótica
Secagem
description The puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not been puffed. The high temperature and short time process (HTST) was employed to obtain puffed sweet potato slices from both in natura and osmotically pretreated with sucrose and salt solutions samples. Processing time was the most significant variable affecting moisture content, water activity and rehydration. All the empirical models obtained using response surface methodology were considered predictive. The best conditions for the HTST sweet potato slices were obtained using a temperature of 160 C and time of 22 min for samples with no osmotic treatment and a temperature of 150 C and time of 10 min for samples submitted to the osmotic treatment. Scanning electronic microscopy confirmed the formation of pores within the tissue, and surface sealing during the HTST process as the samples puffed up (volume increase). The shortest convective drying time corresponded to the sample treated only by the HTST process. 2007 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007-09-20
2008
2011-04-09T20:35:31Z
2011-04-09T20:35:31Z
2019-08-02T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of Food Engineering, v. 84, n. 3, p. 375-382, 2008.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/159483
identifier_str_mv Journal of Food Engineering, v. 84, n. 3, p. 375-382, 2008.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/159483
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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