Osmotic dehydration of tomato assisted by ultrasound: evaluation of the liquid media on mass transfer and product quality

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCorrêa, Jefferson L. G.-
Autor(es): dc.creatorJustus, Ariana-
Autor(es): dc.creatorOliveira, Letícia F. de-
Autor(es): dc.creatorAlves, Guilherme E.-
Data de aceite: dc.date.accessioned2026-02-09T12:20:34Z-
Data de disponibilização: dc.date.available2026-02-09T12:20:34Z-
Data de envio: dc.date.issued2019-11-27-
Data de envio: dc.date.issued2019-11-27-
Data de envio: dc.date.issued2015-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/37823-
Fonte completa do material: dc.identifierhttps://www.degruyter.com/view/j/ijfe.2015.11.issue-4/ijfe-2015-0083/ijfe-2015-0083.xml-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1159361-
Descrição: dc.descriptionThe treatment of a food in liquid media involves mass transfer and could aid to preserve some food properties. The assistance of ultrasound (US) could even improve the process. Therefore, the aim of this study was to evaluate US (frequency 25 kHz, powder intensity 8 kW m–3) in tomato treatment in sucrose and NaCl solutions, common osmotic agents. Moreover, for testing the influence of the media, distilled water and maltodextrin solution completed the set of tested liquids. Water loss (WL), solid gain (SG), water activity (aw), color parameters, like the total color difference (ΔE) and microstructure were evaluated. The advantages of NaCl and sucrose solutions were the high WL and SG values besides low aw and ΔE. The alterations in the microstructure of US-treated samples in distilled water or maltodextrin suggested that a product with low solid incorporation and reduced drying time could be obtained in a further drying.-
Idioma: dc.languageen-
Publicador: dc.publisherWalter de Gruyter GmbH-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Engineering-
Palavras-chave: dc.subjectTomato - Osmotic dehydration-
Palavras-chave: dc.subjectTomato - Quality-
Palavras-chave: dc.subjectMass transfer-
Palavras-chave: dc.subjectTomate - Desidratação osmótica-
Palavras-chave: dc.subjectTomate - Qualidade-
Palavras-chave: dc.subjectTransferência de massa-
Título: dc.titleOsmotic dehydration of tomato assisted by ultrasound: evaluation of the liquid media on mass transfer and product quality-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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