Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMendonça, Kamilla Soares de-
Autor(es): dc.creatorCorrêa, Jefferson L. G.-
Autor(es): dc.creatorJunqueira, João Renato de Jesus-
Autor(es): dc.creatorCirillo, Marcelo Angelo-
Autor(es): dc.creatorFigueira, Fabiano Vicente-
Data de aceite: dc.date.accessioned2026-02-09T11:13:58Z-
Data de disponibilização: dc.date.available2026-02-09T11:13:58Z-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2017-06-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/30172-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0308814616320611#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1136472-
Descrição: dc.descriptionPequi is a fruit from Brazilian Cerrado. Despite its ascorbic acid and carotenoid contents, consumption of pequi is restricted to its region of origin. The goal of this work was to study drying of pequi slices (convective or vacuum drying at 40 °C and 60 °C) preceded or not preceded by osmotic pretreatment (sucrose solution concentrations of 40% and 60%). It was found that osmotic dehydration pretreatment substantially decreased the moisture content, duration of the drying process, and the volumetric ratio of the dried product. However, it also promoted leaching of bioactive constituents, such as ascorbic acid and carotenoids. Vacuum and low temperature drying without osmotic pretreatment were preferable because the ascorbic acid and carotenoids were retained, rehydration coefficients were higher and there were minimal volume and color changes.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectPequi - Vacuum drying-
Palavras-chave: dc.subjectPequi - Osmotic dehydration-
Palavras-chave: dc.subjectAscorbic acid-
Palavras-chave: dc.subjectPrincipal component analysis-
Palavras-chave: dc.subjectPequi - Secagem a Vácuo-
Palavras-chave: dc.subjectPequi - Desidratação osmótica-
Palavras-chave: dc.subjectÁcido assórbico-
Palavras-chave: dc.subjectAnálise do componente principal-
Título: dc.titleInfluences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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