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Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions

Agricultural Sciences 2015年第9期6卷 916-924页

作者： Ronaldo dos Santos Falcao filho Rennan Pereira de Gusmao Wilton Pereira da Silva Josivanda Palmeira Gomes edvaldo vasconcelos carvalho filho Anoar Abbas El-Aouar Federal Institute of Rio Grande do Norte Currais NovosBrazil Federal University of Campina Grande Campina GrandeBrazil Federal University of Rio Grande do Norte Santa CruzBrazil Federal University of Paraíba Joao PessoaBrazil

The present study provides the evaluation in the influence of the variables: temperature (T), concentration of the osmotic solution (C) and ratio of fruit and osmotic solution (F:OS) during the osmotic dehydration of slices of pineapple stem variety Perola, on the responses: water loss (WL), mass loss (ML), gain of solids (GS) and ratio of gain of solids and water loss (GS/WL). The centesimal composition was determined both in the raw material and in the dehydrated product. To optmize the process, the studied factors were: temperature (T), with factorial points -1 equal to 30°C and +1 equal to 50°C;concentration of sucrose solution (C), with factorial points -1 equal to 40 g·100 g-1 and +1 equal to 60 g·100 g-1 and ratio of fruit and osmotic dehydration solution (F:OS), with factorial points -1 and +1 equal to 1:20 and 3:20, respectively. In all essays, the dehydration time was 4 hours. The essays showed that F:OS was not significant in any responses;the models adopted were predictive and fitted for WL and ML, and reasonable for GS and GS/WL. The temperature was the most significant variable in the process;the optimized values were: T= 50°C, C = 40 g 100 g-1 e F:OS = 3:20. The product needs a complementary drying to adapt itself to the legislation demands.

关键词： Pineapple Dried Fruit Experimental Design

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