Desidratação de abacaxi: modelos de secagem, avaliação de qualidade e efeito de embalagem

• Autor(a) principal: Quintero, Alfredo Carlos Fernandez
• Data de Publicação: 2007
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2821
• topic: Alimentos; Desidratação; Curvas de secagem; Propriedades físico-químicas; Análise sensorial; Food dehydration; Drying curves; Physical-chemical properties; Sensory analysis; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The present work was developed to characterize the physio-chemical, microbiologic and sensorial properties involved in the dehydration of the pineapple stored in four different packing types. Firstly, the raw material was characterized fallowed by the dehydration of pineapple slices at temperature of 60 °C , using the cultivar Perola to get dried material at average of 23 % of humidity. The effects of four different packing typs were evaluated: PT (transparent polyethylene), PA (polyethylene with leaf of aluminum), PVDT (transparent polychloret of vinyldeno with vacuum) and PVDA (polychloret of vinyldeno with leaf of aluminum, with vacuum) on the characteristics physiochemical, microbiologic and sensorial characteristics of dehydrated pineapple, stored at room temperature (23 ± 2 °C) and under natural light. It was observed significant differences in the humidity, acidity, soluble solids, ratio, hardness and color coordinates, in relation with the storage and significant differences (P<0,05) among the humidity, carotenoids, water activity, hardness and color coordinates the a* and b * with regard to the packings types (P< 0,05). The humidity loss was smallest in the polychloret of vinyldeno packing at vacuum. The water activity, inside of the appropriate strip of dehydrated fruits stayed in average range. The color was altered as was verified by the coordinates L *, a *, and b * and carotenoids. The carotenoids degradation differet for the four packings typs. The dehydrated product presented low filamentous fungi and yeasts and fecal coliformes counting, indicating good manipulation conditions during the 75 days of storage. Additionally, was evaluated the dehydration of pineapple slices considering five temperature levels (40°C, 50°C, 60°C, 70°C and 80°C) to adjust four models (Lewis, Henderson and Pabis, Page and of two terms ) to the experimental data obtained during the drying. The four models were adjusted well to the experimental data, and they can be used to predict the pineapple drying process.