Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions.
AUTOR(ES)
AZOUBEL, P. M.
FONTE
Food Science and Technology International
DATA DE PUBLICAÇÃO
2011
RESUMO
Osmotic dehydration of cashew apple in sucrose and corn syrup solids solution as influenced by temperature (3050oC), sugar syrup concentration (40-60% w/w) and immersion time (90-240min) was studies through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0,92 to 0,99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmpotic dehydration process.
ASSUNTO(S)
castanha de caju desidratação osmótica anacardium occidentale
ACESSO AO ARTIGO
http://www.alice.cnptia.embrapa.br/handle/doc/152653Documentos Relacionados
- Produção de bioetanol a partir de pedúnculo de caju (Anacardium occidentale L.) por fermentação submersa
- Cashew (Anacardium occidentale L.) breeding: a global perspective.
- Atividades antioxidante, anti-inflamatÃria e cicatrizante do caju (Anacardium occidentale L.)
- Thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.).
- Bioactive compounds and antioxidant activity of cashew apple (Anacardium occidentale L.) from commercial early dwarf clones.
