Title:	Osmotic dehydration of papaya (Carica papaya L.): influence of process variables.
Authors:	ANTONIO, G. C. AZOUBEL, P. M. ALVES, D. G. EL-AOUAR, A. A. MURR, F. E. X.
Affiliation:	GRAZIELLA C. ANTONIO, UNICAMP; PATRICIA MOREIRA AZOUBEL, CPATSA.
Date Issued:	2004
Citation:	In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004.
Pages:	p. 1998-2004
Description:	Brazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive.
Thesagro:	Mamão Desidratação osmótica Carica Papaya
Keywords:	Projeto experimental Osmotic dehydration Papaya
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CPATSA)