Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMacedo, Leandro Levate-
Autor(es): dc.creatorCorrêa, Jefferson Luiz Gomes-
Autor(es): dc.creatorAraújo, Cintia da Silva-
Autor(es): dc.creatorVimercati, Wallaf Costa-
Data de aceite: dc.date.accessioned2026-02-09T11:17:24Z-
Data de disponibilização: dc.date.available2026-02-09T11:17:24Z-
Data de envio: dc.date.issued2023-03-27-
Data de envio: dc.date.issued2023-03-27-
Data de envio: dc.date.issued2022-07-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/56345-
Fonte completa do material: dc.identifierhttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.16621-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1137691-
Descrição: dc.descriptionSucrose is the most commonly used solute in the osmotic dehydration (OD) of fruits. However, there is increasing interest in replacing it with other alternative sugars. Polyols are carbohydrates with low glycemic, insulinemic, and cariogenic indexes. Therefore, this work aimed to study the influence of the type of osmotic agent (sucrose, erythritol, or maltitol) and vacuum application on mass transfer and physical and nutritional changes in 10-mm edge strawberry cubes. OD was performed with or without vacuum application during the first 20 min in a total process time of 300 min. Higher solid gain, water loss and weight reduction, and lower water activity and moisture content were observed by using erythritol solution. The vacuum application strengthened this behavior. The color of the samples was affected by factors. Osmotic processes reduced the total anthocyanin content (TAC), showing that leaching is an important qualitative flow during osmotic processes.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science & Technology (IFST)-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectSucrose-
Palavras-chave: dc.subjectOsmotic dehydration (OD)-
Palavras-chave: dc.subjectPolyols-
Título: dc.titleEffect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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