Optimization of osmotic dehydration of yacon slices

被引：34
|
作者：
de Mendonca, Kamilla Soares [1 ]
Gomes Correa, Jefferson Luiz [1 ]
de Jesus Junqueira, Joao Renato [1 ]
de Angelis Pereira, Michel Cardoso [1 ]
Vilela, Marina Barbosa [1 ]
机构：
[1] Univ Fed Lavras, Dept Food Sci, Lavras, MG, Brazil
来源：
DRYING TECHNOLOGY | 2016年 / 34卷 / 04期
关键词：
Fructan depolymerization; fructooligosaccharides; osmotic dehydration; ultrasound; yacon; SMALLANTHUS-SONCHIFOLIUS; PULSED-VACUUM; MICROWAVE-VACUUM; CELL STRUCTURE; HIGH-FREQUENCY; ULTRASOUND; KINETICS; VARIABLES; FOOD; PRETREATMENT;
D O I：
10.1080/07373937.2015.1054511
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Osmotic dehydration assisted by ultrasound (ODAU) at low temperatures reduces water activity (a(w)) and maintains nutrients. The influence of solution concentration (SC; 20 to 60 degrees Brix, xylitol and sorbitol) and ultrasound application time (t(us), 0 to 40min) in ODAU of yacon was studied with the aid of a response surface method. The optimum condition with respect to mass transfer parameters, a(w), and fructan retention was SC of 60 degrees Brix for both solutions and t(us) of 2.67min for xylitol samples and 0min for sorbitol samples. The application of ultrasound improved dehydration but resulted in depolymerization of fructans.
引用
收藏
页码：386 / 394
页数：9
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