Otimização da desidratação osmotica do Jambo-vermelho (Syzygium malaccense)

AUTOR(ES)

Luciares Costa de Araújo

DATA DE PUBLICAÇÃO

2009

RESUMO

To reduce post-harvest losses and diversify the industrial use of red-iamb (Syzygium malaccensis) was used the process of osmotic dehydration using a 2 factorial experimental design complete, having as independent variables:temperature (20 to 70 C), concentration of sucrose (16 Brix to 84 Brix) and immersion time (1.3 to 4.7 h), and dependent: loss of moisture (PU) and weight (PP),solid gain (SG) and the index of efficiency of dehydration (DEI). The results demonstrated the significant influence of all independent variables on all dependent, emphasizing that the concentration of osmotic solution temperature and had a greater influence on the PU and PP. The tests selected were 6 and 14. The test had14 more notes attribute the overall quality and compliance with the microbiological standards, thus providing a good alternative to preserve the iamb and diversify its supply.

ASSUNTO(S)

iamb jambo analise sensorial response surface methodology osmotic dehydration desidratação osmótica ciencia e tecnologia de alimentos jambo-vermelho sensory analysis syzygium malaccense metodologia de superfície de resposta

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