Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco

Detalhes bibliográficos
Autor(a) principal: Garcia, Carolina Castilho
Data de Publicação: 2012
Outros Autores: Canizares, Diego [UNESP], Silva, Keila de Souza [UNESP], Darros-Barbosa, Roger [UNESP], Mauro, Maria Aparecida [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/30491
http://hdl.handle.net/11449/21899
Resumo: COMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color and water activity of papaya slices after convective drying. on the first experiments, the influence of concentration and time of dehydration on color changes and water activity of fresh and blanched papaya slices was evaluated based on a factorial design. It was not verified significant color changes at the studied ranges. An expression for the water activity of osmotically dehydrated blanched samples was found. Then, the influences of blanching, osmotic dehydration, edible coating and combinations among these pre-treatments on color and water activity were evaluated after convective drying of papaya slices. Blanching was not an advantageous pre-treatment to maintain color and reduce water activity of dried fruits. Osmotically dehydrated fresh samples with or without coating presented the best results.
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spelling Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) secoCombined methods to obtain dried papaya of formosa cultivar (carica papaya)Osmotic dehydrationBlanchingEDIBLE FILMSDryingPapayaCOMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color and water activity of papaya slices after convective drying. on the first experiments, the influence of concentration and time of dehydration on color changes and water activity of fresh and blanched papaya slices was evaluated based on a factorial design. It was not verified significant color changes at the studied ranges. An expression for the water activity of osmotically dehydrated blanched samples was found. Then, the influences of blanching, osmotic dehydration, edible coating and combinations among these pre-treatments on color and water activity were evaluated after convective drying of papaya slices. Blanching was not an advantageous pre-treatment to maintain color and reduce water activity of dried fruits. Osmotically dehydrated fresh samples with or without coating presented the best results.Univ Tecnol Fed Parana, Nucleo Alimentos, Medianeira, PR, BrazilUniv Estadual Paulista UNESP, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, BrazilUNESP, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, BrazilUniv Estadual Paulista UNESP, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, BrazilUNESP, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, BrazilCentro Pesquisa Processamento AlimentosUniv Tecnol Fed ParanaUniversidade Estadual Paulista (Unesp)Garcia, Carolina CastilhoCanizares, Diego [UNESP]Silva, Keila de Souza [UNESP]Darros-Barbosa, Roger [UNESP]Mauro, Maria Aparecida [UNESP]2014-05-20T14:02:06Z2014-05-20T14:02:06Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article185-196http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/30491Boletim do Centro de Pesquisa de Processamento de Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 30, n. 2, p. 185-196, 2012.0102-0323http://hdl.handle.net/11449/21899WOS:000317895400004240570682875149482267924484897910000-0002-4473-9363Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporBoletim do Centro de Pesquisa de Processamento de Alimentos0,117info:eu-repo/semantics/openAccess2021-10-23T10:02:21Zoai:repositorio.unesp.br:11449/21899Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T10:02:21Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
Combined methods to obtain dried papaya of formosa cultivar (carica papaya)
title Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
spellingShingle Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
Garcia, Carolina Castilho
Osmotic dehydration
Blanching
EDIBLE FILMS
Drying
Papaya
title_short Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
title_full Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
title_fullStr Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
title_full_unstemmed Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
title_sort Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
author Garcia, Carolina Castilho
author_facet Garcia, Carolina Castilho
Canizares, Diego [UNESP]
Silva, Keila de Souza [UNESP]
Darros-Barbosa, Roger [UNESP]
Mauro, Maria Aparecida [UNESP]
author_role author
author2 Canizares, Diego [UNESP]
Silva, Keila de Souza [UNESP]
Darros-Barbosa, Roger [UNESP]
Mauro, Maria Aparecida [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Univ Tecnol Fed Parana
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Garcia, Carolina Castilho
Canizares, Diego [UNESP]
Silva, Keila de Souza [UNESP]
Darros-Barbosa, Roger [UNESP]
Mauro, Maria Aparecida [UNESP]
dc.subject.por.fl_str_mv Osmotic dehydration
Blanching
EDIBLE FILMS
Drying
Papaya
topic Osmotic dehydration
Blanching
EDIBLE FILMS
Drying
Papaya
description COMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color and water activity of papaya slices after convective drying. on the first experiments, the influence of concentration and time of dehydration on color changes and water activity of fresh and blanched papaya slices was evaluated based on a factorial design. It was not verified significant color changes at the studied ranges. An expression for the water activity of osmotically dehydrated blanched samples was found. Then, the influences of blanching, osmotic dehydration, edible coating and combinations among these pre-treatments on color and water activity were evaluated after convective drying of papaya slices. Blanching was not an advantageous pre-treatment to maintain color and reduce water activity of dried fruits. Osmotically dehydrated fresh samples with or without coating presented the best results.
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
2014-05-20T14:02:06Z
2014-05-20T14:02:06Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/30491
Boletim do Centro de Pesquisa de Processamento de Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 30, n. 2, p. 185-196, 2012.
0102-0323
http://hdl.handle.net/11449/21899
WOS:000317895400004
2405706828751494
8226792448489791
0000-0002-4473-9363
url http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/30491
http://hdl.handle.net/11449/21899
identifier_str_mv Boletim do Centro de Pesquisa de Processamento de Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 30, n. 2, p. 185-196, 2012.
0102-0323
WOS:000317895400004
2405706828751494
8226792448489791
0000-0002-4473-9363
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Boletim do Centro de Pesquisa de Processamento de Alimentos
0,117
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 185-196
dc.publisher.none.fl_str_mv Centro Pesquisa Processamento Alimentos
publisher.none.fl_str_mv Centro Pesquisa Processamento Alimentos
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1803649643162107904

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