Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon (Smallanthus sonchifolius)

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, Letícia Fernandes de-
Autor(es): dc.creatorCorrêa, Jefferson Luiz Gomes-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorVilela, Marina Barbosa-
Autor(es): dc.creatorBatista, Luís Roberto-
Autor(es): dc.creatorFreire, Luísa-
Data de aceite: dc.date.accessioned2026-02-09T11:45:36Z-
Data de disponibilização: dc.date.available2026-02-09T11:45:36Z-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2017-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29816-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13306-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1146841-
Descrição: dc.descriptionThe osmotic solution (OS) used in pulsed vacuum osmotic dehydration (PVOD) could represent an environmental problem. The reuse of the solution minimizes the cost, but has to consider the properties of the dehydrated product and the solution itself. The reuse of sorbitol solution, 38 kg/100 kg solution, in 15 successive PVOD of yacon slices (35°C, 300 min) was studied. The evaluation was based on alterations of soluble solids, water activity, pH, turbidity, electrical conductivity, viscosity, density, color, and microbiological stability. The weight loss, moisture content, and soluble solids of the food were also evaluated. Among the OS characteristics, only the color, electrical conductivity, and turbidity of the solution changed significantly, alterations that could be reduced with filtration. The food properties were not significantly affected. The microbiological content was retained in acceptable levels. The reuse of the sorbitol solution could be performed without relevant alterations in the food or the solution.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectOsmotic solution-
Palavras-chave: dc.subjectPulsed vacuum osmotic dehydration-
Palavras-chave: dc.subjectSorbitol solution-
Palavras-chave: dc.subjectSolução osmótica-
Palavras-chave: dc.subjectDesidratação osmótica a vácuo pulsada-
Palavras-chave: dc.subjectSolução de sorbitol-
Título: dc.titleReuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon (Smallanthus sonchifolius)-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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