Estudo do processo de desidratação osmotica e secagem de nectarian (Prunus persica). / Study of combinated process of dehydration osmotic and nectarina drying (Prunnus persica).

AUTOR(ES)

Eder Augusto Furtado Araujo

DATA DE PUBLICAÇÃO

2005

RESUMO

In this work it was studied the combined process of osmotic dehydration with conventional air drying. The process of osmotic dehydration was carried out using sucrose and corn glucose solutions, in different concentrations and temperatures. The osmotic process was delineated according a complete experimental design (23), using as factors temperature and solution concentration and immersion time. As desirable answers were high water loss and a low solute incorporation. In drying process was studied as variables speed and the temperature of the air, in order to evaluate the influence of those variables in drying kinetics of fruit in natura and osmotically pretreated. It was also studied the phenomenon of the shrink during drying process. Final product was evaluated through carotenoid determinations, water activity and sensorial analysis.

ASSUNTO(S)

secagem drying osmose nectarina nectarine experimental design planejamento experimental osmosis

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