Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4889 |
Resumo: | After harvest, the tomato (Lycopersicon esculentum Mill) is a fruit highly perishable with a short period of life for appropriate use, and its industrialization an important way to achieve a better and wider use by reducing the percentage of losses. The objective of the present study was to evaluate the influence of the dehydrated osmotic process dried by convection forced in booth dryer, on the physical-chemistry microbiologic and sensorial characteristics of the tomato. Tests were done with NaCl 10% (treatment A) and NaCl 5% + 10% (treatment B). After dehydrated, storing hot with oil flavouring, olive oil and oregano and pasteurized, wares have been stored at environment temperature and on absence of light. At 0, 15, 30 and 45 days analysis physical-chemistry, microbiologist and sensorial have been realized. It was possible to certify that the use of dehydrated osmotic breaking with solutes and different concentrations were different on the characteristics physical-chemistry and sensorial of the tomato dry through the year storage. In this case, use from mixture NaCl and sucrose showed betters results concerning the acceptability. Concerning the time of storage, however indicating alterations physical-chemistry, there were no differences on the sensorial evaluation. |
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Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomatoEfeito da pressão osmótica no processamento e avaliação da vida de prateleira de tomate secoDryingTomatoOsmotic DehydrationSecagemTomateOsmodesidrataçãoAfter harvest, the tomato (Lycopersicon esculentum Mill) is a fruit highly perishable with a short period of life for appropriate use, and its industrialization an important way to achieve a better and wider use by reducing the percentage of losses. The objective of the present study was to evaluate the influence of the dehydrated osmotic process dried by convection forced in booth dryer, on the physical-chemistry microbiologic and sensorial characteristics of the tomato. Tests were done with NaCl 10% (treatment A) and NaCl 5% + 10% (treatment B). After dehydrated, storing hot with oil flavouring, olive oil and oregano and pasteurized, wares have been stored at environment temperature and on absence of light. At 0, 15, 30 and 45 days analysis physical-chemistry, microbiologist and sensorial have been realized. It was possible to certify that the use of dehydrated osmotic breaking with solutes and different concentrations were different on the characteristics physical-chemistry and sensorial of the tomato dry through the year storage. In this case, use from mixture NaCl and sucrose showed betters results concerning the acceptability. Concerning the time of storage, however indicating alterations physical-chemistry, there were no differences on the sensorial evaluation.Após a colheita, o tomate (Lycopersicon esculentum Mill) apresenta-se como um fruto altamente perecível, tendo um curto período de vida para utilização adequada, sendo a sua industrialização uma importante forma de conseguir um melhor e mais amplo aproveitamento diminuindo o percentual de perdas. Este trabalho teve como objetivo, avaliar a influência do processo de desidratação osmótica seguida de secagem por convecção forçada em secador de cabine, nas características físico-químicas, microbiológicas e sensoriais do tomate. Foram testadas separadamente duas soluções xaropes: NaCl a 10% e NaCl 5% + sacarose 10%. Após desidratação, acondicionamento a quente com condimento a base de óleo, azeite e orégano e pasteurização os produtos foram armazenados a temperatura ambiente e em ausência de luz. Nos tempos 0, 15, 30 e 45 dias foram feitas análises físico-químicas, microbiologias e sensórias. O emprego de desidratação osmótica partindo-se de solutos e concentrações distintas influenciou de forma diferenciada nas características físico-químicas e sensoriais do tomate seco ao longo do armazenamento. A utilização da mistura NaCl e sacarose apresentou a melhores resultados no que diz respeito a aceitação pelo consumidor. Com relação ao tempo de armazenamento, não foi constatada diferenças nas avaliações sensoriais, indicando que embora tenham ocorrido alterações físico-químicas, elas não foram significativamente percebidas pelos provadores.UEL2010-04-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/488910.5433/1679-0359.2010v31n1p55Semina: Ciências Agrárias; Vol. 31 No. 1 (2010); 55-66Semina: Ciências Agrárias; v. 31 n. 1 (2010); 55-661679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4889/4265Silva, Virlane Kelly Lima daPinheiro, Érika SousaDomingues, Maria Aliciane FonteneleAquino, Andréa Cardoso deFigueiredo, Evânia AltinoCosta, José Maria Correia daConstant, Patrícia Beltrão Lessainfo:eu-repo/semantics/openAccess2015-11-19T18:38:25Zoai:ojs.pkp.sfu.ca:article/4889Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:25Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato Efeito da pressão osmótica no processamento e avaliação da vida de prateleira de tomate seco |
title |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato |
spellingShingle |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato Silva, Virlane Kelly Lima da Drying Tomato Osmotic Dehydration Secagem Tomate Osmodesidratação |
title_short |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato |
title_full |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato |
title_fullStr |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato |
title_full_unstemmed |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato |
title_sort |
Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato |
author |
Silva, Virlane Kelly Lima da |
author_facet |
Silva, Virlane Kelly Lima da Pinheiro, Érika Sousa Domingues, Maria Aliciane Fontenele Aquino, Andréa Cardoso de Figueiredo, Evânia Altino Costa, José Maria Correia da Constant, Patrícia Beltrão Lessa |
author_role |
author |
author2 |
Pinheiro, Érika Sousa Domingues, Maria Aliciane Fontenele Aquino, Andréa Cardoso de Figueiredo, Evânia Altino Costa, José Maria Correia da Constant, Patrícia Beltrão Lessa |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Virlane Kelly Lima da Pinheiro, Érika Sousa Domingues, Maria Aliciane Fontenele Aquino, Andréa Cardoso de Figueiredo, Evânia Altino Costa, José Maria Correia da Constant, Patrícia Beltrão Lessa |
dc.subject.por.fl_str_mv |
Drying Tomato Osmotic Dehydration Secagem Tomate Osmodesidratação |
topic |
Drying Tomato Osmotic Dehydration Secagem Tomate Osmodesidratação |
description |
After harvest, the tomato (Lycopersicon esculentum Mill) is a fruit highly perishable with a short period of life for appropriate use, and its industrialization an important way to achieve a better and wider use by reducing the percentage of losses. The objective of the present study was to evaluate the influence of the dehydrated osmotic process dried by convection forced in booth dryer, on the physical-chemistry microbiologic and sensorial characteristics of the tomato. Tests were done with NaCl 10% (treatment A) and NaCl 5% + 10% (treatment B). After dehydrated, storing hot with oil flavouring, olive oil and oregano and pasteurized, wares have been stored at environment temperature and on absence of light. At 0, 15, 30 and 45 days analysis physical-chemistry, microbiologist and sensorial have been realized. It was possible to certify that the use of dehydrated osmotic breaking with solutes and different concentrations were different on the characteristics physical-chemistry and sensorial of the tomato dry through the year storage. In this case, use from mixture NaCl and sucrose showed betters results concerning the acceptability. Concerning the time of storage, however indicating alterations physical-chemistry, there were no differences on the sensorial evaluation. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-04-30 |
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 |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4889 10.5433/1679-0359.2010v31n1p55 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4889 |
identifier_str_mv |
10.5433/1679-0359.2010v31n1p55 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4889/4265 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 31 No. 1 (2010); 55-66 Semina: Ciências Agrárias; v. 31 n. 1 (2010); 55-66 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306061277036544 |