Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1026 |
Resumo: | Osmotic dehydration has been suggested as an important unitary operation in the processing of perishable fruit into new products with greater shelf live and aggregate value. The application of reliable mathematical models makes it possible to predict the behavior of several phenomena that occur in the process, enabling the reduction of operational cost as well. The objective of this paper was to study the application of mathematical models to water loss, solid gain, pH and titratable acidity (TA) variables during osmotic dehydration of jackfruit in sucrose solution at 64°brix and at different concentrations of sucrose and different solution temperatures (40, 50, 60 and 70°C), for 2,880 minutes. The exponential decay model 2 was better adjusted to water loss experimental data, with the determination coefficient ranging from 76.73% to 97.16%, whereas for the variables total soluble solids (TSS) and TA, the logistic model was better adjusted to the experimental data, obtaining a variation from 80.5 to 98.2% and from 89.5 to 99.4%. For pH, the exponential decay model 1 obtained a good adjustment to the experimental data, with determination coefficients ranging from 80.5 to 98.2%. |
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Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026Desidratação osmótica de frutículos de jaca (Artocarpus integrifólia L.): aplicação de modelos matemáticos - DOI: 10.4025/actascitechnol.v31i2.1026dryingconservationglucosesucroseosmosissecagemconservaçãoglicosesacaroseosmoseOsmotic dehydration has been suggested as an important unitary operation in the processing of perishable fruit into new products with greater shelf live and aggregate value. The application of reliable mathematical models makes it possible to predict the behavior of several phenomena that occur in the process, enabling the reduction of operational cost as well. The objective of this paper was to study the application of mathematical models to water loss, solid gain, pH and titratable acidity (TA) variables during osmotic dehydration of jackfruit in sucrose solution at 64°brix and at different concentrations of sucrose and different solution temperatures (40, 50, 60 and 70°C), for 2,880 minutes. The exponential decay model 2 was better adjusted to water loss experimental data, with the determination coefficient ranging from 76.73% to 97.16%, whereas for the variables total soluble solids (TSS) and TA, the logistic model was better adjusted to the experimental data, obtaining a variation from 80.5 to 98.2% and from 89.5 to 99.4%. For pH, the exponential decay model 1 obtained a good adjustment to the experimental data, with determination coefficients ranging from 80.5 to 98.2%.A desidratação osmótica tem sido sugerida como uma operação unitária importante, na transformação de frutos perecíveis em novos produtos com maior vida de prateleira e maior valor agregado. A aplicação de modelos matemáticos confiáveis torna possível prever o comportamento de diversos fenômenos que ocorrem no processo, bem como possibilita a redução do seu custo operacional. Este trabalho teve como objetivo o estudo da aplicação de modelos matemáticos para as variáveis perda de água, ganho de sólidos, pH e ATT, durante a desidratação osmótica dos frutículos de jaca em solução de sacarose a 64°Brix, para diferentes temperaturas (40, 50, 60 e 70°C) das soluções, no tempo de 2.880 min. O Modelo Decaimento Exponencial 2 se ajustou melhor aos dados experimentais de perda de água, constatando-se variação do coeficiente de determinação de 76,73 a 97,16%, enquanto para as variáveis SST e ATT, o Modelo Logístico ajustou-se melhor aos dados experimentais, obtendo variação de 80,5 a 98,2% e 89,5 a 99,4%. Já para o pH, o Modelo Decaimento Exponencial 1 obteve bom ajuste aos dados experimentais, com coeficientes de determinação variando de 80,5 a 98,2%.Universidade Estadual De Maringá2009-06-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/102610.4025/actascitechnol.v31i2.1026Acta Scientiarum. Technology; Vol 31 No 2 (2009); 225-230Acta Scientiarum. Technology; v. 31 n. 2 (2009); 225-2301806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1026/1026Souza, Tatiana Sant'Anna deChaves, Modesto AntonioBonomo, Renata Cristina FerreiraSoares, Rilvaynia DantasPinto, Ellen GodinhoCota, Iara Ribeiroinfo:eu-repo/semantics/openAccess2024-05-17T13:02:31Zoai:periodicos.uem.br/ojs:article/1026Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:31Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 Desidratação osmótica de frutículos de jaca (Artocarpus integrifólia L.): aplicação de modelos matemáticos - DOI: 10.4025/actascitechnol.v31i2.1026 |
title |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 |
spellingShingle |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 Souza, Tatiana Sant'Anna de drying conservation glucose sucrose osmosis secagem conservação glicose sacarose osmose |
title_short |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 |
title_full |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 |
title_fullStr |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 |
title_full_unstemmed |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 |
title_sort |
Osmotic dehydration of jackfruit (Artocarpus integrifolia L.): application of mathematical models - DOI: 10.4025/actascitechnol.v31i2.1026 |
author |
Souza, Tatiana Sant'Anna de |
author_facet |
Souza, Tatiana Sant'Anna de Chaves, Modesto Antonio Bonomo, Renata Cristina Ferreira Soares, Rilvaynia Dantas Pinto, Ellen Godinho Cota, Iara Ribeiro |
author_role |
author |
author2 |
Chaves, Modesto Antonio Bonomo, Renata Cristina Ferreira Soares, Rilvaynia Dantas Pinto, Ellen Godinho Cota, Iara Ribeiro |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Tatiana Sant'Anna de Chaves, Modesto Antonio Bonomo, Renata Cristina Ferreira Soares, Rilvaynia Dantas Pinto, Ellen Godinho Cota, Iara Ribeiro |
dc.subject.por.fl_str_mv |
drying conservation glucose sucrose osmosis secagem conservação glicose sacarose osmose |
topic |
drying conservation glucose sucrose osmosis secagem conservação glicose sacarose osmose |
description |
Osmotic dehydration has been suggested as an important unitary operation in the processing of perishable fruit into new products with greater shelf live and aggregate value. The application of reliable mathematical models makes it possible to predict the behavior of several phenomena that occur in the process, enabling the reduction of operational cost as well. The objective of this paper was to study the application of mathematical models to water loss, solid gain, pH and titratable acidity (TA) variables during osmotic dehydration of jackfruit in sucrose solution at 64°brix and at different concentrations of sucrose and different solution temperatures (40, 50, 60 and 70°C), for 2,880 minutes. The exponential decay model 2 was better adjusted to water loss experimental data, with the determination coefficient ranging from 76.73% to 97.16%, whereas for the variables total soluble solids (TSS) and TA, the logistic model was better adjusted to the experimental data, obtaining a variation from 80.5 to 98.2% and from 89.5 to 99.4%. For pH, the exponential decay model 1 obtained a good adjustment to the experimental data, with determination coefficients ranging from 80.5 to 98.2%. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-06-17 |
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://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1026 10.4025/actascitechnol.v31i2.1026 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1026 |
identifier_str_mv |
10.4025/actascitechnol.v31i2.1026 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1026/1026 |
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 |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 31 No 2 (2009); 225-230 Acta Scientiarum. Technology; v. 31 n. 2 (2009); 225-230 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315331507814400 |