Pineapple osmodehydration with reuse of the sucrose syrup
In this study, changes in the efficiency process, in the characteristics of the product and the hypertonic solution were analyzed during the application of successive cycles of osmotic dehydration of pineapple reusing the solution of sucrose without reconditioning. In each cycle it was evaluated wat...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2017
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/200 |
| _version_ | 1824325781536374784 |
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| author | Fernández, Paula Lovera, Nancy Romero, Agostina Borsini, Ariel Ramallo, Laura |
| author_facet | Fernández, Paula Lovera, Nancy Romero, Agostina Borsini, Ariel Ramallo, Laura |
| author_sort | Fernández, Paula |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | In this study, changes in the efficiency process, in the characteristics of the product and the hypertonic solution were analyzed during the application of successive cycles of osmotic dehydration of pineapple reusing the solution of sucrose without reconditioning. In each cycle it was evaluated water loss, solute gain, citric acid content and pH in the fruit; and changes in optical transmittance, soluble solids content, citric acid content and pH in the osmotic syrup. The sucrose syrup was reused for five successive cycles of osmotic dehydration at 40° C with constant stirring. Trials were performed with initial concentration of osmotic syrup of 40 and 60° Brix; this concentration at the end of the fifth cycle was 33 and 45° Brix, respectively. In both cases, the efficiency of the dehydration process of the fifth cycle was reduced by 30% in comparison to the first cycle. |
| format | Online |
| id | ojs-article-200 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2017 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-2002020-03-06T10:56:19Z Pineapple osmodehydration with reuse of the sucrose syrup Deshidratación osmótica de ananá con reutilización del jarabe de sacarosa Fernández, Paula Lovera, Nancy Romero, Agostina Borsini, Ariel Ramallo, Laura Deshidratación Ananá Reutilización del jarabe osmótico Dehydration Pineapple Reuse of osmotic syrup In this study, changes in the efficiency process, in the characteristics of the product and the hypertonic solution were analyzed during the application of successive cycles of osmotic dehydration of pineapple reusing the solution of sucrose without reconditioning. In each cycle it was evaluated water loss, solute gain, citric acid content and pH in the fruit; and changes in optical transmittance, soluble solids content, citric acid content and pH in the osmotic syrup. The sucrose syrup was reused for five successive cycles of osmotic dehydration at 40° C with constant stirring. Trials were performed with initial concentration of osmotic syrup of 40 and 60° Brix; this concentration at the end of the fifth cycle was 33 and 45° Brix, respectively. In both cases, the efficiency of the dehydration process of the fifth cycle was reduced by 30% in comparison to the first cycle. Se analizaron cambios en la eficiencia del proceso, en las características del producto y de la solución hipertónica durante la aplicación de ciclos sucesivos de deshidratación osmótica de ananá, con reutilización de la solución de sacarosa sin reacondicionamiento. En la fruta se evaluó, en cada ciclo, la pérdida de agua, ganancia de soluto, contenido de ácido cítrico y pH; y en el jarabe osmótico los cambios en la transmitancia óptica, contenido de sólidos solubles, contenido de ácido cítrico y pH. El jarabe de sacarosa fue re-utilizado por cinco ciclos sucesivos de deshidratación osmótica a 40° C con agitación constante. Los ensayos se realizaron con concentración inicial del jarabe osmótico de 40 y 60° Brix; dicha concentración al final del quinto ciclo fue de 33 y 45° Brix, respectivamente. En ambos casos, la eficiencia del proceso de deshidratación del quinto ciclo se redujo en un 30% respecto del primero. Facultad de Ciencias Exactas, Químicas y Naturales 2017-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/200 Argentine Journal of Science and Technology; Vol. 28 No. 1 (2017); 21-27 Revista de Ciencia y Tecnología; Vol. 28 Núm. 1 (2017); 21-27 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/200/289 |
| spellingShingle | Deshidratación Ananá Reutilización del jarabe osmótico Dehydration Pineapple Reuse of osmotic syrup Fernández, Paula Lovera, Nancy Romero, Agostina Borsini, Ariel Ramallo, Laura Pineapple osmodehydration with reuse of the sucrose syrup |
| title | Pineapple osmodehydration with reuse of the sucrose syrup |
| title_alt | Deshidratación osmótica de ananá con reutilización del jarabe de sacarosa |
| title_full | Pineapple osmodehydration with reuse of the sucrose syrup |
| title_fullStr | Pineapple osmodehydration with reuse of the sucrose syrup |
| title_full_unstemmed | Pineapple osmodehydration with reuse of the sucrose syrup |
| title_short | Pineapple osmodehydration with reuse of the sucrose syrup |
| title_sort | pineapple osmodehydration with reuse of the sucrose syrup |
| topic | Deshidratación Ananá Reutilización del jarabe osmótico Dehydration Pineapple Reuse of osmotic syrup |
| topic_facet | Deshidratación Ananá Reutilización del jarabe osmótico Dehydration Pineapple Reuse of osmotic syrup |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/200 |
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Application of different drying techniques in Diospyros kaki fruit Var. ‘Fuyu’