Drying of natural banana nanica with and without pretreatment osmotic

Detalhes bibliográficos
Autor(a) principal: Sales, Paulo Victor Gomes; Instituto Federal do Tocantins, IFTO
Data de Publicação: 2014
Outros Autores: Costa, Ana Claudia Rodrigues da; Universidade Federal do Tocantins, UFT, Oliveira, Elisa Maria de; Universidade Federal do Tocantins, UFT
Tipo de documento: Artigo
Idioma: por
Título da fonte: Journal of Bioenergy and Food Science
Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/5
Resumo: The present work aimed to characterize the parameters of Soluble Solids (SS), Titratable Acidity (TA), pH and the ratio in dehydrated bananas for natural drying with two treatments: F1 - Bananas pretreated in osmotic solution 10% sucrose and F2 - Control. The data were submitted a completely randomized experimental design with two treatments (F1 and F2) and 10 repetitions. Bananas remained exposed to drying for a period of approximately 96 hours to achieve the final average humidity in both treatments of 32%. In the analysis of the results was found significant differences between the two treatments for all variables analyzed, being values of SS (28.98) and ratio (21.60) with highest average for F1 and the pH values (5.15) and AT (1.51%) with highest average for F2. Concludes that drying at room temperature proves to be a viable alternative for keeping quality of the fruit, as well as to ease their insertion in low-income communities by being a cheap and simple method.
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spelling Drying of natural banana nanica with and without pretreatment osmoticSecagem natural de banana nanica com e sem pré tratamento osmóticoMusa spp; drying; osmotic dehydration.Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Conservação de alimentosMusa spp; Secagem; Desidratação osmóticaThe present work aimed to characterize the parameters of Soluble Solids (SS), Titratable Acidity (TA), pH and the ratio in dehydrated bananas for natural drying with two treatments: F1 - Bananas pretreated in osmotic solution 10% sucrose and F2 - Control. The data were submitted a completely randomized experimental design with two treatments (F1 and F2) and 10 repetitions. Bananas remained exposed to drying for a period of approximately 96 hours to achieve the final average humidity in both treatments of 32%. In the analysis of the results was found significant differences between the two treatments for all variables analyzed, being values of SS (28.98) and ratio (21.60) with highest average for F1 and the pH values (5.15) and AT (1.51%) with highest average for F2. Concludes that drying at room temperature proves to be a viable alternative for keeping quality of the fruit, as well as to ease their insertion in low-income communities by being a cheap and simple method.O presente trabalho objetivou caracterizar os parâmetros de Sólidos Solúveis (SS), Acidez Titulável (AT), pH, e o ratio em bananas desidratadas por secagem natural com dois tratamentos: F1 – Bananas pré-tratadas em solução osmótica de sacarose a 10% e F2 – Controle. Os dados foram submetidos a um delineamento experimental inteiramente casualizados, com dois tratamentos (F1 e F2) e 10 repetições. As bananas permaneceram expostas à secagem por um período de aproximadamente 96 horas para atingir a umidade média final em ambos tratamentos de 32%. Na análise dos resultados foi verificado diferenças significativas entre os dois tratamentos para todas as variáveis analisadas, sendo valores de SS (28,98) e ratio (21,60) com maior média para F1 e os valores pH (5,15) e AT (1,51%) com maior média para F2. A secagem em temperatura ambiente demonstra ser uma alternativa viável por manter a qualidade da fruta, bem como a facilidade da sua inserção em comunidades de baixa renda por ser um método barato e simples.Instituto Federal do AmapáSales, Paulo Victor Gomes; Instituto Federal do Tocantins, IFTOCosta, Ana Claudia Rodrigues da; Universidade Federal do Tocantins, UFTOliveira, Elisa Maria de; Universidade Federal do Tocantins, UFT2014-10-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/510.18067/jbfs.v1i2.5Journal of bioenergy and food science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 2014Journal of Bioenergy and Food Science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 20142359-27100000-000010.18067/jbfs.v1i2reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPporhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/5/1510.18067/jbfs.v1i2.5.g15Copyright (c) 2014 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2016-11-29T18:02:52Zoai:periodicos.ifap.edu.br:article/5Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2016-11-29T18:02:52Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false
dc.title.none.fl_str_mv Drying of natural banana nanica with and without pretreatment osmotic
Secagem natural de banana nanica com e sem pré tratamento osmótico
title Drying of natural banana nanica with and without pretreatment osmotic
spellingShingle Drying of natural banana nanica with and without pretreatment osmotic
Sales, Paulo Victor Gomes; Instituto Federal do Tocantins, IFTO
Musa spp; drying; osmotic dehydration.
Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Conservação de alimentos
Musa spp; Secagem; Desidratação osmótica
title_short Drying of natural banana nanica with and without pretreatment osmotic
title_full Drying of natural banana nanica with and without pretreatment osmotic
title_fullStr Drying of natural banana nanica with and without pretreatment osmotic
title_full_unstemmed Drying of natural banana nanica with and without pretreatment osmotic
title_sort Drying of natural banana nanica with and without pretreatment osmotic
author Sales, Paulo Victor Gomes; Instituto Federal do Tocantins, IFTO
author_facet Sales, Paulo Victor Gomes; Instituto Federal do Tocantins, IFTO
Costa, Ana Claudia Rodrigues da; Universidade Federal do Tocantins, UFT
Oliveira, Elisa Maria de; Universidade Federal do Tocantins, UFT
author_role author
author2 Costa, Ana Claudia Rodrigues da; Universidade Federal do Tocantins, UFT
Oliveira, Elisa Maria de; Universidade Federal do Tocantins, UFT
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Sales, Paulo Victor Gomes; Instituto Federal do Tocantins, IFTO
Costa, Ana Claudia Rodrigues da; Universidade Federal do Tocantins, UFT
Oliveira, Elisa Maria de; Universidade Federal do Tocantins, UFT
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv Musa spp; drying; osmotic dehydration.
Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Conservação de alimentos
Musa spp; Secagem; Desidratação osmótica
topic Musa spp; drying; osmotic dehydration.
Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Conservação de alimentos
Musa spp; Secagem; Desidratação osmótica
description The present work aimed to characterize the parameters of Soluble Solids (SS), Titratable Acidity (TA), pH and the ratio in dehydrated bananas for natural drying with two treatments: F1 - Bananas pretreated in osmotic solution 10% sucrose and F2 - Control. The data were submitted a completely randomized experimental design with two treatments (F1 and F2) and 10 repetitions. Bananas remained exposed to drying for a period of approximately 96 hours to achieve the final average humidity in both treatments of 32%. In the analysis of the results was found significant differences between the two treatments for all variables analyzed, being values of SS (28.98) and ratio (21.60) with highest average for F1 and the pH values (5.15) and AT (1.51%) with highest average for F2. Concludes that drying at room temperature proves to be a viable alternative for keeping quality of the fruit, as well as to ease their insertion in low-income communities by being a cheap and simple method.
publishDate 2014
dc.date.none.fl_str_mv 2014-10-03
dc.type.none.fl_str_mv



dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/5
10.18067/jbfs.v1i2.5
url http://periodicos.ifap.edu.br/index.php/JBFS/article/view/5
identifier_str_mv 10.18067/jbfs.v1i2.5
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/5/15
10.18067/jbfs.v1i2.5.g15
dc.rights.driver.fl_str_mv Copyright (c) 2014 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2014 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal do Amapá
publisher.none.fl_str_mv Instituto Federal do Amapá
dc.source.none.fl_str_mv Journal of bioenergy and food science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 2014
Journal of Bioenergy and Food Science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 2014
2359-2710
0000-0000
10.18067/jbfs.v1i2
reponame:Journal of Bioenergy and Food Science
instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
instname_str Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron_str IFAP
institution IFAP
reponame_str Journal of Bioenergy and Food Science
collection Journal of Bioenergy and Food Science
repository.name.fl_str_mv Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
repository.mail.fl_str_mv ||victor.sales@ifap.edu.br
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