effect of osmotic predehydration on drying characteristics of banana fruits efeito da pré-secagem osmótica sobre as características de banana desidratada

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ID: 142927
2008
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Abstract
Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of foods. Such products can be dried further by conventional drying processes to lower their water activity and thus extend their shelf life. In this work, banana (Musa sapientum) fruits were initially treated by osmosis by varying several parameters of the processing conditions which included, besides the cutting format (longitudinal and round slices) of the fruit, temperature (28 and 49 ºC), syrup concentration (50, 60 and 67 ºBrix), treatment time (2, 4, 6, 10, 14, 16 and 18 hours), fruit and syrup ratio (1:1, 1:2, 1:3 and 1:4) and agitation effects. The best quality products were obtained by the use of the 67 ºBrix syrup, for 60 minutes of osmotic treatment, at 28 ºC, having a fruit and syrup ratio of 1:1 and agitation. The experimental data obtained on reduction in moisture content during the osmotic treatment were correlated with the experimental equation of M/Mo = Ae(-Kt), where A and K are the constants which represent the geometry and effective diffusivity of the drying process. This simplified mathematical model correlated well with the experimental results.
A desidratação osmótica é considerada como uma etapa de pré-processamento para reduzir o teor da umidade em alimentos. Estes produtos poderão ser desidratados pelo processo de secagem convencional para abaixar o teor de umidade em alimentos, e assim aumentar a vida de prateleira destes produtos. Neste trabalho, a desidratação osmótica de banana prata (Musa sapientum) foi estudada. Os ensaios foram realizados nas temperaturas de 28 e 49 ºC, com concentração de xarope de 50, 60 e 67 ºBrix, tempo de tratamento (2, 4, 6, 10, 14, 16 e 18 horas), proporção de frutas/xarope de 1:1, 1:2, 1:3 e 1:4, e o efeito de agitação do xarope. Os melhores resultados foram obtidos para concentração de xarope: 67 ºBrix, tratamento osmótico de 60 minutos, proporção de fruta/xarope: 1:3, temperatura de 28 ºC e com agitação do xarope. Os dados experimentais da redução da umidade durante a exposição com xarope foram ajustados a um modelo simplificado de dois parâmetros: U/Uo = A.exp (-Kt), em que A é uma constante que depende da geometria do meio de secagem e K é a constante de secagem que depende da difusividade efetiva do meio de secagem. O modelo matemático simplificado corelatou bem os resultados experimentais.
Reference Key
jalali2008foodeffect Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Vahideh Ranemaye Rabbani Jalali;Narendra Narain;Gabriel Francisco da Silva
Journal software - practice and experience
Year 2008
DOI
10.1590/S0101-20612008000200002
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200002
Keywords
optimization processing mathematical modeling dryingnutrition

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