Study of osmotic dehydration of yam sticks in sodium chloride solution

• Autor(a) principal: Pessoa, Taciano
• Data de Publicação: 2020
• Outros Autores: Silva, Débora Rafaelly Soares da, Gurjão, Flávio Farias, Miranda, Denise Silva Amaral, Duarte, Maria Elita Martins, Mata, Mário Eduardo Rangel Moreira Cavalcanti
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4277
• topic: Procesamiento; Pérdida de agua; Ganancia sólida.; processamento; perda de água; ganho de sólido; Processing; Loss of water; Solid gain.

Yam is a food of excellent nutritional quality, energy and affordable price, considered an important item in the diet of Brazilians, with desirable processing characteristics by the agribusiness. The work aimed to perform an osmotic dehydration kinetics of inhalation sticks and to verify the absorption of residues and the loss of water from the pieces. The yam was processed in the form of twists and subsequently subjected to dehydration in NaCl solutions, for a period of 24 hours, to determine weight loss and solids gain during dehydration. The samples were analyzed for water content and sodium content, after the end of osmotic dehydration. The yam sticks were influenced by the concentration of the osmotic solution in which they were used, reduced water content and increased sodium content, due to the increased use of sodium chloride.