Use este identificador para citar ou linkar para este item:
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/579
Registro completo de metadados
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Germer, Sílvia Pimentel Marconi; et al. | - |
dc.contributor.other | PT_Br | |
dc.date.accessioned | - | |
dc.date.accessioned | 2023-01-20T18:38:42Z | - |
dc.date.available | PT_Br | |
dc.date.available | 2023-01-20T18:38:42Z | - |
dc.date.copyright | - | |
dc.date.issued | 2010 | - |
dc.identifier | PT_Br | |
dc.identifier.citation | Cienc. Tecnol. Alimentos, Campinas, v. 30, n. 4, p. 940-948, 2010. | pt_BR |
dc.identifier.issn | 0101-2061 | - |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/579 | - |
dc.description.abstract | This paper evaluated the influence of temperature and concentration of the sucrose syrup on the pre-osmotic dehydration of peaches. Physical (colour and texture) and chemical variables (soluble solid content; total sugar, reducing and non-reducing sugar contents; and titratable acidity) were investigated, as well as the osmotic dehydration parameters (loss of weight and water; solids incorporation). An experimental central composite design was employed varying the temperature (from 30 to 50 °C) and concentration (from 45 to 65 °Brix) and maintaining the syrup to fruit ratio (4:1), process time (4 hours), and format (slices). The degree of acceptance was used in the sensory analysis evaluating the following characteristics: appearance, taste, texture, colour, and overall quality using a hedonic scale. The results were modelled using the Statistica program (v. 6.0) and the Response Surface Methodology. The mathematical models of the following dimensionless variations yielded significant (p < 0.05) and predictive results: soluble solids content, total and non-reducing sugar contents, titratable acidity, colour parameter L*, and water loss. The models of the attributes colour and appearance yielded significant (p < 0.10) but not predictive results. Temperature was the prevalent effect in the models. The process conditions in the range from 50 to 54.1 °C and from 45 to 65 °Brix led to greater water losses and better sensory performances. | pt_BR |
dc.format | PT_Br | |
dc.language | PT_Br | |
dc.language.iso | en | pt_BR |
dc.rights | PT_Br | |
dc.source | PT_Br | |
dc.subject | Prunus persica (L.) Batsch | pt_BR |
dc.subject | Drying | pt_BR |
dc.subject | Sensory analysis | pt_BR |
dc.subject | Response surface methodology | pt_BR |
dc.title | Process variables in the osmotic dehydration of sliced peaches | pt_BR |
dc.title.alternative | Variáveis de processo na desidratação osmótica de pêssegos em fatias | pt_BR |
dc.type | Article | pt_BR |
dc.date.updated | - | |
dc.subject.cnpq | PT_Br | |
dc.contributor.CRUESP | PT_Br | |
dc.subjec.otherlanguage | ||
dc.subject.wos | PT_Br | |
dc.identifier.italrecordnumber | - | |
dc.creator.id | PT_Br | |
dc.contributor.authoremail | PT_Br | |
dc.contributor.authorital | PT_Br | |
dc.contributor.authorexternal | PT_Br | |
dc.contributor.nameofprogram | PT_Br | |
dc.contributor.institution | PT_Br | |
dc.contributor.event | PT_Br | |
dc.publisher.city | PT_Br | |
dc.publisher.country | PT_Br | |
dc.date.monthofcirculation | - | |
dc.description.areaofknowledge | PT_Br | |
dc.description.references | PT_Br | |
dc.description.reference | PT_Br | |
dc.description.sponsor | PT_Br | |
dc.description.sponsor-standard | PT_Br | |
dc.description.sponsorremissive | PT_Br | |
dc.description.sponsordocumentnumber | PT_Br | |
dc.description.volume | PT_Br | |
dc.description.volumesupplement | PT_Br | |
dc.description.issuenumber | - | |
dc.description.issuesupplement | PT_Br | |
dc.description.issuespecial | PT_Br | |
dc.description.firstpage | PT_Br | |
dc.description.lastpage | PT_Br | |
dc.rights.accessrights | PT_Br | |
dc.identifie.eissn | PT_Br | |
dc.identifie.wos | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.url | PT_Br | |
dc.identifie.local | PT_Br | |
dc.format.support | PT_Br | |
dc.creator.orcid | PT_Br | |
Aparece nas coleções: | Artigos Científicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
Process variables in the osmotic dehydration....pdf | 869.99 kB | Adobe PDF | Visualizar/Abrir |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.