Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551

Detalhes bibliográficos
Autor(a) principal: Osidacz, Rafael Chavez
Data de Publicação: 2012
Outros Autores: Ambrósio-Ugri, Miriam Carla Bonicontro
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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spelling 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
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