Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
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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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:29462024-08-05T17:04:47.081857Repositório 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 |
|
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1808128752880713728 |