Estudo da conversão de fatias de manga utilizando tecnicas combinadas : pre-secagem e congelamento
AUTOR(ES)
Eder Dutra de Resende
DATA DE PUBLICAÇÃO
1995
RESUMO
Fruits usualy show a high moisture content and as a consequence, their celular structure is drastically affected by commercial freezing-thawing processes, due to considerable volume change of their aqueous fraction. Dehydrofreezing, a partial pre-dehydration technique, has been used in order to minimize the adverse affects generated during fruits freezing. This work concerns a study of three variets of mangoes (Mangifera indica L.), Keitt, Tommy Atkins and Haden, submitted to pre-dehydration at different levels of water evaporation and also three freezing rates. The pre-treatment was effective in the reduction of dripping loss during thawing and a product of better quality than the original one was obtained. A pre- dehydration of the order of 30% water evaporation (relative to initial weight) produced a drastic reduction in exuded liquid. The exudation decreases with an increase in freezing rate, but only at evaporation levels inferior to 20%. Each mango variety reacted differently to the pre-treatment process, and the Keitt cultivar showed the most sensitive behavior. Calorimetric measurements with Keitt mango quantified a 10%; reduction in ice formation with a 30% water evaporation
ASSUNTO(S)
ACESSO AO ARTIGO
http://libdigi.unicamp.br/document/?code=000084432Documentos Relacionados
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