Data/hora: 23/09/2024 04:11:16

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	22/11/2005	
Data da última atualização: 	22/11/2005	
Autoria: 	AZEREDO, H. M. C. de; ARAÚJO, F. B. S.; SOUZA, A. C. R. de; SOUZA NETO, M. A. de; GARRUTI, D. dos S.	
Título: 	Maximization of the performance ratio of osmotic dehydration of mango cubes.	
Ano de publicação: 	2003	
Fonte/Imprenta: 	Proceedings of the Interamerican Society for Tropical Horticulture, v. 47, p.200-202, 2003.	
ISSN: 	0245-2528	
Idioma: 	Inglês	
Conteúdo: 	The concentration gradients resulting from dipping fruits in a hyperconcentrated solution cause the fruit to lose water and gain solids. The solid gain results in undesirable sensory  changes. The aim of this work was to maximize the performance ratio (PR: defined as the ratio of water loss to solid gain) of osmotic dehydration of mango cubes. Two experiments were carried out, by using non-coated (A) and alginate-coated (B) mango cubes. Each experiment was performed according to a central composite design, varying temperature (30-50°C) and concentration of osmotic solution (50-70°Brix). Maximum PR was predicted to occur under the following conditions: 46°C, 65,5°Brix, for A; 44°C, 65.5°Brix, for B. The PR values of 5.16 and 9.51 were observed, respectively, for A and B under such conditions. The alginate coating increased water loss and reduced solid gain, enhancing the PR of the process.	
Palavras-Chave: 	Relação de performance.	
Thesagro: 	Manga; Osmose.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (22291-1) - ADC - AP - -- -  -  -  - DIS