Análise da desidratação osmótica do feijão verde (Vigna Unguiculata L. walp)
The purpose of this research was to realize a study of osmotic dehydration process for green bean (Vigna unguiculata L. Walp). The green bean used was obtained from local producers (CEASA/RN) and the grains were selected and blanched in water (88oC for 3 min). The eight experiments, each one of 30 m...
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| Principais autores: | , , , |
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| Formato: | article |
| Idioma: | pt_BR |
| Publicado em: |
Instituto Federal do Rio Grande do Norte - IFRN
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| Assuntos: | |
| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/45037 |
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| Resumo: | The purpose of this research was to realize a study of osmotic dehydration process for green bean (Vigna unguiculata L. Walp). The green bean used was obtained from local producers (CEASA/RN) and the grains were selected and blanched in water (88oC for 3 min). The eight experiments, each one of 30 minutes, were realized using an osmotic solution of NaCl with concentrations of 5% and 10%, for both agitation and non-gitation systems, and for temperatures of 25oC and 40oC. The best osmotic dehydration results were
obtained for non-agitation system at 25oC and NaCl concentration of 10%, in which green bean water loss
(WL) and solid gain (SG) were 12,69% and -0,96%, respectively |
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