Analysis of the effect of process variables on the osmotic dehydration of mango and process optimisation using a genetic algorithm approach

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2005

Autores

Khan, M (Autor) Outra; Andres, A (Autor) Outra; Shankar, TJ (Autor) Outra; Oliveira, FAR (Autor) Outra; Cunha, LM (Autor) FCUP

Ata de Conferência Internacional

Título: Proceedings of the 3rd International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain

Páginas: 181-188

3rd International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain

Louvain, BELGIUM, MAY 29-JUN 02, 2005

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 3 Citações

Classificação Científica

FOS: Ciências agrárias > Biotecnologia agrária e alimentar

Outras Informações

ID Authenticus: P-005-64Z

DOI: 10.17660/actahortic.2005.674.20

Abstract (EN): Intermediate moisture fruit products obtained by using osmotic dehydration are gaining increasing commercial interest. The lower moisture content increases the product stability, yet the higher sugar content may impair consumer acceptability. Therefore, process conditions should be defined so that a given moisture content is reached while minimising sugar gain. The objective of this work was to study the effect of process variables on the moisture and soluble solids contents of mango pieces osmotically dehydrated in a sucrose solution. Experiments were performed at 30, 40 and 50 degrees C in 45, 55 and 65 degrees Brix sucrose solutions, from 20 to 240 minutes. A Pareto analysis showed that moisture and soluble solids contents were affected by all the variables tested, with time having the major effect, followed by the solution concentration. The interactive effects solution concentration/time and temperature/time were also significant. Optimization of the process was performed using a Genetic Algorithm. The dependence of moisture and soluble solids contents on the process variables was described by 2 d order polynomial equations considering only the terms with significant effects. The optimisation problem was defined as the minimisation of the sum of moisture and soluble solids contents, each divided by the respective maximum value in the range tested. The best results were obtained using a 45 degrees Brix solution. The optimal temperature increased with decreasing product moisture content, varying from 33.3 degrees C to 42.1 degrees C when the samples were dehydrated during 20 and 240 minutes, respectively; the product moisture content in these conditions was decreased by 7 and 36%, respectively.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8