Study of osmotic dehydration of yam sticks in sodium chloride solution

Detalhes bibliográficos
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
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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spelling 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