Study of osmotic dehydration of kiwi fruit using sucrose solution

Detalhes bibliográficos
Autor(a) principal: Brochier,Bethania
Data de Publicação: 2019
Outros Autores: Inácio,Juliana Mesquita, Noreña,Caciano Pelayo Zapata
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448
Resumo: Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.
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spelling Study of osmotic dehydration of kiwi fruit using sucrose solutionKiwi fruitOsmosisDehydrationDiffusion coefficientWater activityMoisture contentAbstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.Instituto de Tecnologia de Alimentos - ITAL2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448Brazilian Journal of Food Technology v.22 2019reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.14618info:eu-repo/semantics/openAccessBrochier,BethaniaInácio,Juliana MesquitaNoreña,Caciano Pelayo Zapataeng2019-09-09T00:00:00Zoai:scielo:S1981-67232019000100448Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2019-09-09T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Study of osmotic dehydration of kiwi fruit using sucrose solution
title Study of osmotic dehydration of kiwi fruit using sucrose solution
spellingShingle Study of osmotic dehydration of kiwi fruit using sucrose solution
Brochier,Bethania
Kiwi fruit
Osmosis
Dehydration
Diffusion coefficient
Water activity
Moisture content
title_short Study of osmotic dehydration of kiwi fruit using sucrose solution
title_full Study of osmotic dehydration of kiwi fruit using sucrose solution
title_fullStr Study of osmotic dehydration of kiwi fruit using sucrose solution
title_full_unstemmed Study of osmotic dehydration of kiwi fruit using sucrose solution
title_sort Study of osmotic dehydration of kiwi fruit using sucrose solution
author Brochier,Bethania
author_facet Brochier,Bethania
Inácio,Juliana Mesquita
Noreña,Caciano Pelayo Zapata
author_role author
author2 Inácio,Juliana Mesquita
Noreña,Caciano Pelayo Zapata
author2_role author
author
dc.contributor.author.fl_str_mv Brochier,Bethania
Inácio,Juliana Mesquita
Noreña,Caciano Pelayo Zapata
dc.subject.por.fl_str_mv Kiwi fruit
Osmosis
Dehydration
Diffusion coefficient
Water activity
Moisture content
topic Kiwi fruit
Osmosis
Dehydration
Diffusion coefficient
Water activity
Moisture content
description Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.14618
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.22 2019
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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