influência de pré-influência de pré-tratamentos sobre a desidratação osmótica de carambolas pre-treatments influence on the osmotic dehydration of star fruit slices

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ID: 149070
2005
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Abstract
A desidratação osmótica (DO) de fatias de carambola (Averrhoa carambola L.) em solução de sacarose foi estudada, com o objetivo de otimizar o processo. Num primeiro conjunto de experimentos, aplicou-se revestimento de coberturas comestíveis (pectina ou pectina+amido) sobre as fatias, seguido de DO em solução aquosa de sacarose (50%, p/p, 27°C). Num segundo conjunto, foi realizada secagem parcial da cobertura, em estufa, antes da DO. Num terceiro conjunto de experimentos testou-se a adição de CaCl2 na solução osmótica. A aplicação dos revestimentos antes da DO não melhorou a eficiência (máxima perda água/ganho soluto) devido à grande retenção de umidade e à fácil impregnação de sacarose nos mesmos, enquanto que o tecido vegetal sem revestimento restringiu mais o ganho de soluto e propiciou maior saída de água. A utilização de CaCl2 a 0,04M, na própria solução osmótica de sacarose, melhorou ligeiramente a eficiência do processo, em relação à solução sem o sal. A DO em solução de sacarose, sem e com a adição de CaCl2, geraram resultados positivos na qualidade sensorial da carambola em fatias, desidratadas em secador (60 e 70°C), em comparação com a fruta não tratada, sendo que a melhor temperatura de secagem foi 60°C.
Osmotic dehydration (OD) of star fruit (Averrhoa carambola L.) in sucrose solution was studied, aiming at optimizing the process. At a first set of trials, edible coating (pectin or pectin+starch) was applied on the slices followed by OD (50%, w/w, 27°C). On a second set of trials, the coatings partial drying in the oven, before OD, was also assessed. At a third set of trials, the addition of the CaCl2 in the osmotic solution itself was tested. The pectin based and pectin+starch based coatings, moist or oven-dried before the osmotic dehydration, were not viable on the process efficiency improvement (maximum water loss/solute gain) due to the high moisture retention and the easy sucrose impregnation of them. The vegetal tissue, uncoated, restrained more of the solute transfer and allowed a higher water output. The use of 0.04M CaCl2 concentration in the sucrose osmotic solution itself improved the process efficiency slightly in relation to the solution without salt. These pre-treatments also yielded positive results on the sensorial evaluation of the air-dried (60 and 70°C) star fruit slices, in comparison with the non-treated fruit, and the best temperature was 60°C
Reference Key
shigematsu2005foodinfluncia Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Elke Shigematsu;Nenis Maria Eik;Mieko Kimura;Maria Aparecida Mauro
Journal software - practice and experience
Year 2005
DOI
10.1590/S0101-20612005000300024
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000300024
Keywords
sensory analysis drying calcium chloride

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