Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10551 |
Resumo: | Among the main advantages of dehydrated fruit and vegetables are the great reduction of weight and volume, the ease of transport and storage, not requiring refrigeration, and a longer shelf-life compared with fresh products. This study analyzed the effect of bleaching and osmotic dehydration on the drying of eggplant slices, considering the quality parameters pH, titratable acidity, soluble solids, and shrinkage by image analysis. The pretreatments consisted of: (I) osmotic dehydration in 10% NaCl aqueous solution for 20 minutes at 35ºC; (II) bleaching of eggplant slices for 5 minutes followed by osmotic dehydration above cited. The pretreated eggplants were subjected to drying (70ºC), along with fresh eggplants, for further comparison. The results showed that the pretreated eggplants (bleached and osmotically dehydrated or osmotically dehydrated) have dried more rapidly than the control sample. |
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Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551Solanum melongena L.bleachingosmotic dehydrationdryingAlimentosAmong the main advantages of dehydrated fruit and vegetables are the great reduction of weight and volume, the ease of transport and storage, not requiring refrigeration, and a longer shelf-life compared with fresh products. This study analyzed the effect of bleaching and osmotic dehydration on the drying of eggplant slices, considering the quality parameters pH, titratable acidity, soluble solids, and shrinkage by image analysis. The pretreatments consisted of: (I) osmotic dehydration in 10% NaCl aqueous solution for 20 minutes at 35ºC; (II) bleaching of eggplant slices for 5 minutes followed by osmotic dehydration above cited. The pretreated eggplants were subjected to drying (70ºC), along with fresh eggplants, for further comparison. The results showed that the pretreated eggplants (bleached and osmotically dehydrated or osmotically dehydrated) have dried more rapidly than the control sample. Universidade Estadual De Maringá2012-08-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionsecagemapplication/pdfapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1055110.4025/actascitechnol.v35i1.10551Acta Scientiarum. Technology; Vol 35 No 1 (2013); 175-179Acta Scientiarum. Technology; v. 35 n. 1 (2013); 175-1791806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10551/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10551/pdf_1Osidacz, Rafael ChavezAmbrósio-Ugri, Miriam Carla Bonicontroinfo:eu-repo/semantics/openAccess2024-05-17T13:03:17Zoai:periodicos.uem.br/ojs:article/10551Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:03:17Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 |
title |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 |
spellingShingle |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 Osidacz, Rafael Chavez Solanum melongena L. bleaching osmotic dehydration drying Alimentos |
title_short |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 |
title_full |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 |
title_fullStr |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 |
title_full_unstemmed |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 |
title_sort |
Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551 |
author |
Osidacz, Rafael Chavez |
author_facet |
Osidacz, Rafael Chavez Ambrósio-Ugri, Miriam Carla Bonicontro |
author_role |
author |
author2 |
Ambrósio-Ugri, Miriam Carla Bonicontro |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Osidacz, Rafael Chavez Ambrósio-Ugri, Miriam Carla Bonicontro |
dc.subject.por.fl_str_mv |
Solanum melongena L. bleaching osmotic dehydration drying Alimentos |
topic |
Solanum melongena L. bleaching osmotic dehydration drying Alimentos |
description |
Among the main advantages of dehydrated fruit and vegetables are the great reduction of weight and volume, the ease of transport and storage, not requiring refrigeration, and a longer shelf-life compared with fresh products. This study analyzed the effect of bleaching and osmotic dehydration on the drying of eggplant slices, considering the quality parameters pH, titratable acidity, soluble solids, and shrinkage by image analysis. The pretreatments consisted of: (I) osmotic dehydration in 10% NaCl aqueous solution for 20 minutes at 35ºC; (II) bleaching of eggplant slices for 5 minutes followed by osmotic dehydration above cited. The pretreated eggplants were subjected to drying (70ºC), along with fresh eggplants, for further comparison. The results showed that the pretreated eggplants (bleached and osmotically dehydrated or osmotically dehydrated) have dried more rapidly than the control sample. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-08-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion secagem |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10551 10.4025/actascitechnol.v35i1.10551 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10551 |
identifier_str_mv |
10.4025/actascitechnol.v35i1.10551 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10551/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10551/pdf_1 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf 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 35 No 1 (2013); 175-179 Acta Scientiarum. Technology; v. 35 n. 1 (2013); 175-179 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_ |
1799315333894373376 |