Osmotic dehydration of mango followed by conventional drying: evaluation of process variables

被引：0
|
作者：
de Souza Neto, Manoel Alves [1 ]
Maia, Geraldo Arraes [3 ]
Lima, Janice Ribeiro
de Figueiredo, Raimundo Wilane [2 ]
de Souza Filho, Men de Sa Moreira
Lima, Andrea da Silva [3 ]
机构：
[1] EMBRAPA, BR-60511110 Fortaleza, CE, Brazil
[2] Univ Fed Ceara, Ctr Ciencias Agr, Dept Tecnol Alimentos, BR-60356000 Fortaleza, CE, Brazil
[3] Univ Fed Ceara, Fortaleza, Ceara, Brazil
来源：
CIENCIA E AGROTECNOLOGIA | 2005年 / 29卷 / 05期
关键词：
Mangifera indica L; vacuum; osmotic dehydration;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Mango is a very popular tropical fruit, consumed mainly in the fresh form, with great possibilities of industrialization. Osmotic dehydration followed by air-drying has been presented as an important technological tool to the development of new products, making possible use the mango to obtain high-value products. The aim of this work was to evaluate the influence of the osmotic syrup concentration and system pressure on the osmotic dehydration of mango, as well as on the subsequent air-drying process. It was observed that the process was influenced by the variables studied, specially by the vacuum application, which reduced the total process time.
引用
收藏
页码：1021 / 1028
页数：8
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