Changes in the texture and color in mango (Tommy Atkins) pre-drying by osmotic dehydration and microwave

被引：2

作者：

Alvis-Bermudez A. ^{[1
]}

García-Mogollon C. ^{[2
]}

Dussán-Sarria S. ^{[3
]}

机构：

[1] Facultad de Ingeniería, Univ. de Córdoba, Programa de Ing. de Alimentos, Grupo de Investigación Procesos y Agroindustria de Vegetales, Carrera 6 No 76-103, Km 3, vía Cereté, Córdoba

[2] Facultad de Ingeniería, Universidad de Sucre, Sincelejo Sucre

[3] Facultad de Ingeniería y Administración, Depto. de Ingeniería, Univ. Nacional de Colombia, Sede Palmira, Palmira, Valle del Cauca

来源：

Informacion Tecnologica | 2016年 / 27卷 / 02期

关键词：

Color; Dehydration; Firmness; Mangifera Indica; Mango; Texture;

D O I：

10.4067/S0718-07642016000200005

中图分类号：

学科分类号：

摘要：

In the present work, the effect of osmotic dehydration (65 °Brix of 37 to 40 °C for 60 min), microwave (560 W by 7 min) and combined as pre-drying of mangos, was evaluated. The mangos with 11 to 14 °Brix and 80% humidity were rated to 1 × 1 × 0.4 cm and dehydrated at 70 °C in a convective oven and under the sun. Characteristics such as Chroma, hue and texture parameters were determined. A univariate design, corresponding to the categorical variable dehydration, was employed. The parameters of color and texture presented significant differences (p<0.05). The most appropriate treatment of dehydration which maintained features of appearance of the flakes of mango was drying by osmotic dehydration followed by conventional treatment using air forced convection.

引用

页码：31 / 38

页数：7

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