Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSouza, Amanda Umbelina de-
Autor(es): dc.creatorCorrêa, Jefferson Luiz Gomes-
Autor(es): dc.creatorMello Junior, Ronaldo Elias de-
Autor(es): dc.creatorSilveira, Paula Giarolla-
Autor(es): dc.creatorMendonça, Kamilla Soares de-
Autor(es): dc.creatorJunqueira, João Renato de Jesus-
Data de aceite: dc.date.accessioned2026-02-09T11:15:59Z-
Data de disponibilização: dc.date.available2026-02-09T11:15:59Z-
Data de envio: dc.date.issued2023-11-15-
Data de envio: dc.date.issued2023-11-15-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/58541-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1137188-
Descrição: dc.descriptionTomato is one of the most cultivated vegetables, playing important role in the human feed. Due to its characteristics and composition, tomatoes present reduced shelf life, and preservative techniques are required. In this study, response surface methodology was used to optimize process conditions during the osmotic dehydration (OD) of tomato slices, through the desirability function. Optimization factors were absolute pressure (21-89 kPa), vacuum application period (7-15 min),and osmotic solution water activity (0.893-0.943), while investigated responses were sodium incorporation (NaI), water loss (WL), solid gain (SG), weight reduction (WR),and osmodehydrated product water activity (ODaw). The optimized conditions were achieved, and a further hot-air drying (HAD) was conducted at different temperatures and air velocities. During the OD, lower absolute pressure, and osmotic solution water activity led to lower NaI and higher WL and WR. Shorter drying time and higher diffusivity were obtained at higher temperature and air velocity, during the HAD. The dried tomato slices with sodium incorporation reduction were evaluated with regard to the final water activity, rehydration and color, in whichno significant differences (p > 0.05) were observed between the treatments.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherUniversidade Estadual de Maringá-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceActa Scientiarum. Technology-
Palavras-chave: dc.subjectPulsed vacuumosmotic dehydration-
Palavras-chave: dc.subjectSodium uptake-
Palavras-chave: dc.subjectCentral composite design-
Palavras-chave: dc.subjectDried tomato-
Título: dc.titleOptimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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