Osmotic-convective dehydrofreezing process for drying kiwifruit

• Tipo: Artigo em Revista Científica Internacional
• Data: 1997

Autores

Robbers, M (Autor) Outra; Singh, RP (Autor) Outra; Cunha, LM (Autor) Outra

Revista

Título: Journal of Food Science

Vol. 62

Páginas: 1039-&

ISSN: 0022-1147

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 70 Citações

Scopus - 84 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-005-6BB

DOI: 10.1111/j.1365-2621.1997.tb15033.x

Abstract (EN): Osmotic and convective dehydrofreezing were studied to determine sugar concentration, ascorbic acid loss, and texture changes in dried and dehydrofrozen kiwifruit. Two concentrations of sucrose (60 degrees and 72 degrees Brix) were used as osmotic solutions after convective air drying. Time needed to reach desired moisture was reduced with combined drying compared with osmotic drying. Firmness was evaluated by the maximum force from a back extrusion test. A reduction in maximum force was observed after freezing, as compared with fresh and dried fruit. Addition of ascorbic and citric acid as antioxidants in the osmotic solution prevented browning, and significant loss of ascorbic acid during osmotic drying. Air drying at 30 degrees C produced distinguishable color changes.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5