Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCorrêa, J. L. G.-
Autor(es): dc.creatorErnesto, D. B.-
Autor(es): dc.creatorAlves, J. G. L. F.-
Autor(es): dc.creatorAndrade, R. S.-
Data de aceite: dc.date.accessioned2026-02-09T12:47:20Z-
Data de disponibilização: dc.date.available2026-02-09T12:47:20Z-
Data de envio: dc.date.issued2015-05-06-
Data de envio: dc.date.issued2015-05-06-
Data de envio: dc.date.issued2013-12-16-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/9305-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12502/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1168305-
Descrição: dc.descriptionPulsed vacuum osmotic dehydration (PVOD) is an efficient process for obtaining semi-dehydrated food. The effects of temperature (30–50°C), solute concentration (NaCl 0–15 kg per 100 kg solution, sucrose, 15–35 kg per 100 kg solution) and vacuum pulse application (50–150 mbar and 5–15 min) on water loss (WL), solid gain (SG), water activity (a w ) and total colour difference (ΔE) of previously blanched pump- kin slices were assessed through Plackett–Burman experimental design. Temperature was not statistically significant in the process. Later, with the aid of a central composite design (CCD), it was found that con- centration of sucrose and NaCl was influent on the WL, SG, a w and ΔE, and the pressure and time of application of vacuum were influent on WL and SG. The optimal conditions of process were stabilised with the desirable function, and the simulated data were similar from the experimental ones.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science and Technology-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceInternational Journal of Food Science & Technology-
Palavras-chave: dc.subjectFruits-
Palavras-chave: dc.subjectDrying-
Palavras-chave: dc.subjectOsmotic dehydration-
Palavras-chave: dc.subjectDehydration-
Palavras-chave: dc.subjectBeta carotene-
Palavras-chave: dc.subjectBlanching-
Palavras-chave: dc.subjectCarrots-
Palavras-chave: dc.subjectColour-
Palavras-chave: dc.subjectVegetables-
Título: dc.titleOptimisation of vacuum pulse osmotic dehydration of blanched pumpkin-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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