Efeito de ondas ultrassônicas e pulso de vácuo nos parâmetros de qualidade de pêras osmoticamente desidratadas
Keywords:
Propriedades mecânicas. Encolhimento. Microestrutura.Abstract
O uso de pulso de vácuo (PV) e de ondas ultrassônicas (US) pode melhorar a eficiência da desidratação osmótica (DO). A influência do PV e US durante a DO de pedaços de pêra (65 kg sacarose 100 kg-1 solução, 300 min) foi testada. Parâmetros de qualidade foram avaliados: propriedades mecânicas (tensão na ruptura, σ, deformação na ruptura, ε, elasticidade, E), estrutura celular e encolhimento. Foi utilizado planejamento experimental para cada processo, utilizando temperatura (25,9 a 54,1 ºC) e tempo de aplicação de PV ou US no início do processo (0 a 17,56 min) como variáveis independentes. A influência do PV foi verificada para a elasticidade (E). US apresentou influência nos parâmetros tensão na ruptura e elasticidade. De modo geral, o tratamento osmótico, assistido ou não, promoveu mudanças na microestrutura, deformação e ruptura celular de pêras osmoticamente desidratadas.
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