Effects of solute concentration and syrup/fruit relation on the kinetics of osmotic dehydration of papaya slices

被引：0
|
作者：
Montoya, JEZ
Carvajal, LM
Ospina, N
机构：
[1] Univ Antioquia, Fac Quim Farmaceut, Dept Alimentos, Medellin, Colombia
[2] Univ Antioquia, Fac Quim Farmaceut, Ctr Invest, Medellin, Colombia
来源：
INTERCIENCIA | 2002年 / 27卷 / 05期
关键词：
D O I：
暂无
中图分类号：
Q14 [生态学（生物生态学）];
学科分类号：
071012 ; 0713 ;
摘要：
The object of this work was to optimize the syrup/fruit relation, and the sucrose mixture and calcium chloride (CaCl2) concentrations for osmotic dehydration of Hawaiian papaya slices (Carica papaya), trying to maximize weight loss (%PP), humidity loss (%PH) and decreasing water activity (%PAw). Statistical designs of response surfaces were used to determine the optimum levels of sucrose, CaCl2 and syrup/fruit relation. Results show that the three parameters can be maximized if a syrup is used with a sucrose concentration of 57%, CaCl2 Of 0.55g/100ml and a relation syrup/fruit of 5. The maximum values obtained were PP of 48.29%; PH of 48.2% and PAw of 6.6%.
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页码：236 / 242
页数：7
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