Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties
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| Natura: | Artículo científico |
| Lingua: | en |
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Universidad Nacional de Colombia
2019
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| _version_ | 1876481194888003584 |
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| author | Carlos Alberto Bejarano-Martinez |
| author_facet | Carlos Alberto Bejarano-Martinez |
| contents | Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties Carlos Alberto Bejarano-Martinez Sebastián David Ariza-Quiroga Carolina María Sánchez-Sáenz Ingeniería Fick´s law Dehydration optimization water activity sensory perception This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective drying in mango pieces (Tommy Atkins) using whole cane sugar solutions in concentrations between 30 and 65 °Brix, and temperatures between 50 and 80 °C in a central composite rotatable design. The effect on effective diffusivity, water loss, sugar gain, color index (CIE-L*a*b*), water activity, sensory perception (color, texture and flavor), and consumption probability were measured. Effective diffusivity was influenced only by temperature of solution, presenting a maximum of 1.4E-4 cm2s-1. Water loss in OD registered a maximum of 40%. Color perception was affected by both variables. The consumption probability was influenced by the conditions evaluated with a maximum value of 80%. It was found the optimal conditions of OD in 65°Brix and 79 °C. 2019 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49662789011 https://www.redalyc.org/journal/496/49662789011/ https://www.redalyc.org/journal/496/49662789011/html/ https://www.redalyc.org/journal/496/49662789011/49662789011.epub https://www.redalyc.org/journal/496/49662789011/movil 10.15446/dyna.v86n210.77615 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.210 Vol.86 |
| format | Artículo científico |
| id | redalyc_49662789011 |
| institution | Redalyc |
| language | en |
| publishDate | 2019 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties Carlos Alberto Bejarano-Martinez Ingeniería Fick´s law Dehydration optimization water activity sensory perception Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties Carlos Alberto Bejarano-Martinez Sebastián David Ariza-Quiroga Carolina María Sánchez-Sáenz Ingeniería Fick´s law Dehydration optimization water activity sensory perception This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective drying in mango pieces (Tommy Atkins) using whole cane sugar solutions in concentrations between 30 and 65 °Brix, and temperatures between 50 and 80 °C in a central composite rotatable design. The effect on effective diffusivity, water loss, sugar gain, color index (CIE-L*a*b*), water activity, sensory perception (color, texture and flavor), and consumption probability were measured. Effective diffusivity was influenced only by temperature of solution, presenting a maximum of 1.4E-4 cm2s-1. Water loss in OD registered a maximum of 40%. Color perception was affected by both variables. The consumption probability was influenced by the conditions evaluated with a maximum value of 80%. It was found the optimal conditions of OD in 65°Brix and 79 °C. 2019 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49662789011 https://www.redalyc.org/journal/496/49662789011/ https://www.redalyc.org/journal/496/49662789011/html/ https://www.redalyc.org/journal/496/49662789011/49662789011.epub https://www.redalyc.org/journal/496/49662789011/movil 10.15446/dyna.v86n210.77615 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.210 Vol.86 |
| title | Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties |
| topic | Ingeniería Fick´s law Dehydration optimization water activity sensory perception |
| url | https://www.redalyc.org/articulo.oa?id=49662789011 https://www.redalyc.org/journal/496/49662789011/ https://www.redalyc.org/journal/496/49662789011/html/ https://www.redalyc.org/journal/496/49662789011/49662789011.epub https://www.redalyc.org/journal/496/49662789011/movil |