Evaluation of combined methods to obtain dehydrated papaya and pumpkin
Process, packaging, edible coatings application and final quality evaluation of so...
Fruits and vegetables dehydrated and minimally processed: use of multianalytical t...
| Grant number: | 07/03632-7 |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| Effective date (Start): | August 01, 2007 |
| Effective date (End): | July 31, 2008 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Maria Aparecida Mauro |
| Grantee: | Fabio Shindi Uchidate |
| Host Institution: | Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil |
Abstract The present work will investigate the influence of blanching on the kinetics of the papaya osmotic dehydration. Some thermal treatment conditions will be tested by changing temperatures and time. Treatments must guarantee inactivation of the enzymes present in the tissue. The osmotic dehydration kinetics will be studied with tissues blanched under previously selected conditions. Water and sucrose diffusion coefficients will be determined. Thermal treatments will be evaluated based on the behavior of the tissues during the osmotic dehydration. (AU) | |
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