Estudo da desidratação osmótica da cenoura (Daucus carota) em fatias
In the area of food dehydration, drying of vegetables has a very representative position, it has the objective to preserve the surplus of crops and began with sun drying. Among the vegetable is the carrot, which had its origin in Southeast Asia and in Brazil is a vegetable cultivated enough. The pri...
Na minha lista:
Autor principal: | |
---|---|
Outros Autores: | |
Formato: | Dissertação |
Idioma: | por |
Publicado em: |
Universidade Federal do Rio Grande do Norte
|
Assuntos: | |
Endereço do item: | https://repositorio.ufrn.br/jspui/handle/123456789/15803 |
Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
Resumo: | In the area of food dehydration, drying of vegetables has a very representative
position, it has the objective to preserve the surplus of crops and began with sun drying.
Among the vegetable is the carrot, which had its origin in Southeast Asia and in Brazil
is a vegetable cultivated enough. The principal objective of this works is to find
alternative ways for the conservation of carrot slices by osmotic dehydration with
additional drying in heart. Were initially defined the best conditions of pre-osmotic
dehydration (temperature, immersion time, type of osmotic solution) based on the
results of humidity loss, solid gain, weight reduction and efficiency ratio of predehydrated
carrots slices. The osmotic solutions used were composed by NaCl (10%)
and sucrose (50 ° Brix) named DO1 and sucrose (50 ° Brix) called DO2. Was made
experiment of pre-osmotic dehydration of carrot slices in two temperature levels, with
complementary drying in heart with air circulation at 70 º C. Sensory analysis was
performed and the study of slices dehydration osmotically and the slices without
osmotic treatment. The best results were obtained with the solution DO1 60°C with
immersion time of 60 min. The drying of carrot slices presented period of constant rate
and decreasing rate. The osmotic pre-treatment reduced the initial humidity of carrot
slices, reducing the time to the product to reach the same humidity content. Fick's
model, considering the shrinkage, and the Page s model, adapt satisfactorily to
experimental datas, allowing the determination of effective diffusion coefficients,
consistent with the references. The results of sensory analysis of dry product, showed
greater acceptance of sliced carrots with osmotic treatment |
---|