Desidratação osmótica de fatias de mamão (Carica papaya L.)

Shênia Santos Monteiro; Shirley Santos Monteiro; Newton Carlos Santos; Sâmela Leal Barros; Emmanuel Moreira Pereira

doi:10.18378/rvads.v15i2.7811

Authors

Shênia Santos Monteiro Universidade Federal de Campina Grande http://orcid.org/0000-0002-7414-1151
Shirley Santos Monteiro Universidade Federal de Campina Grande https://orcid.org/0000-0002-4977-8388
Newton Carlos Santos Universidade Federal do Rio Grande do Norte https://orcid.org/0000-0002-9603-2503
Sâmela Leal Barros Universidade Federal do Ceará https://orcid.org/0000-0003-2047-4636
Emmanuel Moreira Pereira Universidade Estadual Paulista Júlio de Mesquita Filho https://orcid.org/0000-0003-4097-5796

DOI:

https://doi.org/10.18378/rvads.v15i2.7811

Keywords:

Carica papaya L., Microwave, Drying

Abstract

The application of technologies such as osmotic dehydration, promotes the reduction of product water in short periods and the improvement of its sensory characteristics. Once the influence of conditions on the efficiency of the osmotic dehydration process of fruits was observed, the objective of this study was to evaluate the effect of temperature and sucrose and xylitol concentrations on osmotic dehydration kinetics, and the effects of complementary microwave drying. on the physical and chemical characteristics of papaya slices. The response surface analysis method was applied through a complete 2² rotational factorial design with 4 axial points and 3 repetitions at the central point, totaling 11 experiments for each osmotic agent, with which it was possible to evaluate the effects of the agent concentration osmotic (sucrose or xylitol) and temperature, in the loss of water from the papaya slices It was found that the ideal condition for carrying out the process was the 50 °Brix concentration of the osmotic agent at a temperature of 30 °C. The slices submitted to osmotic dehydration in these conditions were dried in microwaves and evaluated for their physical and chemical characteristics. The use of xylitol as an osmotic agent was more efficient than sucrose, providing a greater reduction in water, significantly influencing the retention of vitamin C content after microwave drying and presenting a lower water content.

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Author Biographies

Shênia Santos Monteiro, Universidade Federal de Campina Grande

Engenheira de Alimentos (2013 - 2018), pela Universidade Federal de Campina Grande, Campus I, Campina Grande - PB. Atualmente Mestranda em Engenharia Agrícola/Areá: Processamento e Armazenamento de Produtos Agrícolas (2019).

Shirley Santos Monteiro, Universidade Federal de Campina Grande

Bacharel em Agroecologia pela Universidade Federal da Paraíba (UFPB) Centro de Ciências Humanas, Sociais e Agrárias (CCHSA) Campus III, Bananeiras-PB (2011-2016) Mestre em Tecnologia Agroalimentar (PPGTA) pela Universidade Federal da Paraíba (UFPB) Centro de Ciências Humanas, Sociais e Agrárias (CCHSA) Campus III, Bananeiras-PB (2016-2018). Atualmente Doutoranda em Engenharia Agrícola pela Universidade Federal de Campina Grande (UFCG) e cursando o Técnico em Agropecuária pelo Colégio Agrícola Vidal de Negreiros (CAVN).

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