Physical properties of Sugraone grapes submitted to the osmotic dehydration

• Autor(a) principal: Santos, Francislaine Suelia dos
• Data de Publicação: 2018
• Outros Autores: Martins, Ana Nery Alves, Araújo, Karoline Thays Andrade, Araújo, Auryclennedy Calou de, Costa, Marylia de Sousa, Gomes, Josivanda Palmeira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• DOI: 10.18378/rvads.v13i2.4841
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4841
• topic: Massa; Sacarose; Sem sementes; Pasta; Sucrose; Seedless.

Osmotic dehydration, similar to classical dehydration, allows partial concentration of cellular material in food. However, instead of using heat, the water activity of the product is reduced by placing the same in contact with a hypertonic solution of solutes. As a result of this process, perishable fruits are transformed into products with good storage conditions, with greater stability, similar quality to the raw material and often better in color, flavor and aroma than the products of more sophisticated technologies. The objective of this study was to evaluate the influence of this process on Sugraone seedless grapes, comparing some physical parameters. The fruits were evaluated in natura and after the osmotic dehydration process. For the dehydration process, the grapes were immersed in sucrose syrup with a concentration of 60 ° Brix and kept under osmosis at 40 ° C for 24 hours in a B-type chamber. The physical parameters evaluated were determined in triplicate, being: individual and specific real mass, volume, mutually perpendicular diameters, projection area of rest position, eccentricity and surface area, volume by mass displacement and by geometric similarity, circularity and sphericity . It was observed that the grapes presented an excellent response to the dehydration process, being the process indicated for this variety.