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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidad Nacional de Colombia
2019
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| Acceso en línea: | 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 |
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- 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