DESHIDRATACION OSMOTICA MANZANA PDF

Pero se debe rechazar todo producto que no cumpla con las condiciones del pedido. Almacenamiento del producto en fresco. Usar 0,5 cm3 10 gotas de hipoclorito de sodio por litro de agua. El agua deja de ser activa cuando el cloro residual desciende a 4.

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Abstract Osmotic dehydration is a no-heat treatment and is used to reduce the moisture content of the food, in order to prolong shelf life, maintain sensory and nutritional characteristics. In this work osmotic dehydration kinetics were performed for minutes in melon cylinder by treatment with sucrose solutions at Were quantified versus time during dehydration the moisture content, total soluble solids, and changes in mass of melon cylinders; kinetic parameters for further treatments and effective diffusion coefficients using Equation Fick simplified to cylinder were determined.

The results showed a gradual reduction in moisture content and total soluble solids increment in the cylinders of melon, generated by simultaneous transport of mass of the two components water and solutes ,. Therefore we conclude that osmotic dehydration is enhanced melon using hypertonic glucose solution and established mathematical models that are suitable for modeling cylinders osmotic dehydration in melon. UGCiencia Chiralt et al. Figura 1. Figura 3. Figura 5. Figura A method for continuos kinetic evaluation of osmotic dehydration.

LWT, 31, Barat, J. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices. Food Sci Techn Int, 0 0 , Orange peel products obtained by osmotic dehydration. En: Fito, P. Tecnomic Publishing Co. Changes in mechanical properties throughout osmotic processes cryoprotectan effect. Journal of Food Engineering, 49 , Fernades, F. Optimization of osmotic dehydration of papaya followed by air-drying.

Food Research Internacional, 39, Giraldo, G. Mavroudis, N. Osmotic treatment of apples: Cell death and some criteria for the selection of suitable apple varieties for industrial processing. Mauro, M. Behavior of plant tissue in osmotic solutions. Journal of Food Engineering, 56, Panagiotou, N. Mass transfer modelling of the osmotic dehydration of some fruits. International Journal of Food Science and Technology, 33, Pfaeffle, M.

En: Foro internacional de agronegocios de frutas tropicales. El Salvador. Shi, X. Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits. Food Research Internacional, 28 5 , Torreggiani, D. High-quality fruit and vegetable products using combined processes. Waliszewski, K. Equilibrium concentration and water and sucrose diffusivity in osmotic dehidration of pineapple slabs. Drying Technology, 20 2 , Documentos relacionados.

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Deshidratacion De Manzana

Abstract Osmotic dehydration is a no-heat treatment and is used to reduce the moisture content of the food, in order to prolong shelf life, maintain sensory and nutritional characteristics. In this work osmotic dehydration kinetics were performed for minutes in melon cylinder by treatment with sucrose solutions at Were quantified versus time during dehydration the moisture content, total soluble solids, and changes in mass of melon cylinders; kinetic parameters for further treatments and effective diffusion coefficients using Equation Fick simplified to cylinder were determined. The results showed a gradual reduction in moisture content and total soluble solids increment in the cylinders of melon, generated by simultaneous transport of mass of the two components water and solutes ,.

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Deshidratacion osmotica en la manzana

Consiste en eliminar una buena parte de la humedad de los alimentos, para que no se arruinen. Se considera de mucha importancia la conservacin de alimentos pues esto nos permite alargar la vida til de las frutas y poder tener acceso a mercados ms distantes, otra de las importancias de conservar frutas deshidratadas es debido a que podremos contar con frutas en pocas que normalmente no se producen, logrando as mejores precios. Por medio del calor se elimina el agua que contienen algunos alimentos mediante la evaporacin de esta. Esto impide el crecimiento de las bacterias, que no pueden vivir en un medio seco, por ejemplo a las pias, manzanas y banano.

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