Study of osmotic dehydration of yam sticks in sodium chloride solution
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/4277 |
Resumo: | 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. |
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Study of osmotic dehydration of yam sticks in sodium chloride solutionEstudio de la deshidratación osmótica de palitos de ñame en solución de cloruro de sodioEstudo da desidratação osmótica de palitos de inhame em solução de cloreto de sódioProcesamientoPérdida de aguaGanancia sólida.processamentoperda de águaganho de sólidoProcessingLoss of waterSolid 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.El ñame es un alimento de excelente calidad nutricional, energía y precio asequible, considerado un elemento importante en la dieta de los brasileños, con características de procesamiento deseables por el agronegocio. El trabajo tuvo como objetivo realizar una cinética de deshidratación osmótica de las varillas de inhalación y verificar la absorción de residuos y la pérdida de agua de las piezas. El ñame se procesó en forma de torceduras y posteriormente se sometió a deshidratación en soluciones de NaCl, durante un período de 24 horas, para determinar la pérdida de peso y la ganancia de sólidos durante la deshidratación. Las muestras fueron analizadas para el contenido de agua y el contenido de sodio, después del final de la deshidratación osmótica. Las barras de ñame fueron influenciadas por la concentración de la solución osmótica en la que se usaron, el contenido de agua reducido y el contenido de sodio aumentado, debido al uso creciente de cloruro de sodio.O inhame é um alimento de excelente qualidade nutritiva, energética e de preço acessível, considerado um item importante na dieta dos brasileiros, com características de processamento desejáveis pela agroindústria. O trabalho teve como objetivo realizar a cinética de desidratação osmótica de palitos de inhame e verificar a absorção de sólidos e a perda de água das amostras. O inhame foi processado em formato de tiras e, posteriormente submetido a desidratação em soluções de NaCl, por um tempo de 24 horas, para determinar a perda de peso e ganho de sólido das amostras durante a desidratação. As amostras foram analisadas quanto ao teor de água e o teor de sódio, após o final da desidratação osmótica. Os palitos de inhame sofreram a influência da concentração da solução osmótica no qual foram submetidos, apresentando redução do teor de água e acréscimo do teor de sódio, em função do aumento das concentrações de cloreto de sódioResearch, Society and Development2020-05-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/427710.33448/rsd-v9i7.4277Research, Society and Development; Vol. 9 No. 7; e474974277Research, Society and Development; Vol. 9 Núm. 7; e474974277Research, Society and Development; v. 9 n. 7; e4749742772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4277/3650Copyright (c) 2020 Taciano Pessoainfo:eu-repo/semantics/openAccessPessoa, TacianoSilva, Débora Rafaelly Soares daGurjão, Flávio FariasMiranda, Denise Silva AmaralDuarte, Maria Elita MartinsMata, Mário Eduardo Rangel Moreira Cavalcanti2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4277Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:11.084846Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Study of osmotic dehydration of yam sticks in sodium chloride solution Estudio de la deshidratación osmótica de palitos de ñame en solución de cloruro de sodio Estudo da desidratação osmótica de palitos de inhame em solução de cloreto de sódio |
title |
Study of osmotic dehydration of yam sticks in sodium chloride solution |
spellingShingle |
Study of osmotic dehydration of yam sticks in sodium chloride solution Pessoa, Taciano Procesamiento Pérdida de agua Ganancia sólida. processamento perda de água ganho de sólido Processing Loss of water Solid gain. |
title_short |
Study of osmotic dehydration of yam sticks in sodium chloride solution |
title_full |
Study of osmotic dehydration of yam sticks in sodium chloride solution |
title_fullStr |
Study of osmotic dehydration of yam sticks in sodium chloride solution |
title_full_unstemmed |
Study of osmotic dehydration of yam sticks in sodium chloride solution |
title_sort |
Study of osmotic dehydration of yam sticks in sodium chloride solution |
author |
Pessoa, Taciano |
author_facet |
Pessoa, Taciano Silva, Débora Rafaelly Soares da Gurjão, Flávio Farias Miranda, Denise Silva Amaral Duarte, Maria Elita Martins Mata, Mário Eduardo Rangel Moreira Cavalcanti |
author_role |
author |
author2 |
Silva, Débora Rafaelly Soares da Gurjão, Flávio Farias Miranda, Denise Silva Amaral Duarte, Maria Elita Martins Mata, Mário Eduardo Rangel Moreira Cavalcanti |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Pessoa, Taciano Silva, Débora Rafaelly Soares da Gurjão, Flávio Farias Miranda, Denise Silva Amaral Duarte, Maria Elita Martins Mata, Mário Eduardo Rangel Moreira Cavalcanti |
dc.subject.por.fl_str_mv |
Procesamiento Pérdida de agua Ganancia sólida. processamento perda de água ganho de sólido Processing Loss of water Solid gain. |
topic |
Procesamiento Pérdida de agua Ganancia sólida. processamento perda de água ganho de sólido Processing Loss of water Solid gain. |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-05-22 |
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 |
https://rsdjournal.org/index.php/rsd/article/view/4277 10.33448/rsd-v9i7.4277 |
url |
https://rsdjournal.org/index.php/rsd/article/view/4277 |
identifier_str_mv |
10.33448/rsd-v9i7.4277 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4277/3650 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Taciano Pessoa info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Taciano Pessoa |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 7; e474974277 Research, Society and Development; Vol. 9 Núm. 7; e474974277 Research, Society and Development; v. 9 n. 7; e474974277 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052649813573632 |