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Título:
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Rehydration kinetics and soluble solids lixiviation of candied mango fruit as affected by sucrose concentration
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Autores:
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GIRALDO, G. ;
VAZQUEZ, R. ;
MARTIN-ESPARZA, M. E. ;
CHIRALT, AMPARO
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Tipo de documento:
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texto impreso
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ISBN/ISSN/DL:
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32593
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Nota general:
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ISBN:
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Langues:
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Inglés
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Clasificación:
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DESHIDRATACIÓN
FRUTAS TROPICALES
MANGOS
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Resumen:
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Rehydration behaviour of candied mango samples was studied. The influence of candy process conditions and rehydrating medium on the rehydration kinetics was studied. In this sense, water gain, solute loss and compositional changes in the fruit liquid phase were fitted using Peleg's model. Mango cubes were candied using two osmotic dehydration steps (applying vacuum impregnation in the first) plus air drying at 35 ºC till 80% or 90% soluble solids was obtained. Four combinations of sucrose solutions (ºBx) was used in the osmotic steps: 25-65, 45–45, 45–65 and 65–65. Rehydration process were carried out at 10 ºC for 8 h on sucrose solutions (0, 10, 20 and 30ºBx). Candied samples using 45ºBx sucrose in the two osmotic steps showed the highest solute retention at equilibrium. A higher drying level of candied fruit also implied the greatest solute retention.
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Nota de contenido:
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En: Journal of Food Engineering. -- (77) : 825–834 (2006)
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