Osmotic dehydration of acerola fruit (Malpighia punicifolia L.)
作者： Denise Gomes Alves , José Lucena Barbosa , Graziella Colato Antonio , Fernanda Elizabeth Xidieh Murr
DOI: 10.1016/J.JFOODENG.2004.05.042
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摘要: Abstract Osmotic dehydration process was investigated in this study. This carried out an incubator at temperatures of 25 and 60 °C constant agitation. Frozen mature acerolas were blanched water (80 for 3 min) dehydrated using binary (water + sucrose) ternary (water + sucrose + salt) solutions. The concentration sucrose ranged from 30% to 60% (w/w) solution 20% 50% with 10% salt. Responses loss (WL), solid gain (SG), gain/water ratios (SG/WL) reduction (WR) evaluated. best conditions determinated by SG/WL as a parameter. chosen were: plus salt, both temperature °C.
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