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      Efectos de la concentracion de solud y la relacion fruta/jarabe sobre sobre la deshidratacion osmotica de mango en cilindros¹

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          Abstract

          El objetivo del presente trabajo consistió en estudiar el efecto de la concentración del agente osmótico (glucosa en el jarabe a 50, 60 y 70% p/p) y la relación fruta/jarabe (1:2, 1:3 y 1:4) sobre la deshidratación osmótica de frutos de mango, Mangifera indica L., en cilindros. Para el estudio, se obtuvieron los mangos tipo bocado del mercado local, se seleccionaron, pelaron, cortaron en forma de cilindros y se introdujeron en un recipiente de vidrio de 500 ml de capacidad conteniendo 300 ml de la solución osmótica. Los trozos fueron sacados después de 30, 60, 90, 120, 150, 180, 240, 300 y 360 min para realizar determinaciones de ganancia de soluto (GS), pérdida de agua (PA) y °Brix. Determinaciones de actividad de agua (aw) fueron realizadas en la relación fruta/jarabe 1:4. En todas las concentraciones del agente osmótico (50, 60 y 70% p/p) la ganancia de sólidos fue más notable en el caso de la relación fruta/jarabe 1:4. En todos los casos se observó que la PA es más importante que la GS. Se alcanzó el máximo de grados Brix en menor tiempo en los trozos de mango tratados con el jarabe a 50 °Brix comparado con los jarabes a 60 y 70 °Brix. Las observaciones del presente trabajo en términos de GS y PA permiten concluir que la concentración del jarabe y particularmente la relación jarabe/fruta influyen de una manera directa en el proceso de osmodeshidratación de mango.

          Translated abstract

          The objective of this work was to study the effect of the concentration of the osmotic agent (glucose in the syrup to 50, 60 and 70 % p/p) and the ratio fruit/syrup (1:2, 1:3 and 1:4) on the osmotic dehydration of mango fruits in cylinders. For the study, mangoes type "Bocado" were obtained from the local market, selected, peeled, cut in form of cylinders and introduced in a 500 cc container of glass with 300 cc of osmotic solution. The pieces were removed after 30, 60, 90, 120, 150, 180, 240, 300 y 360 min to make determinations of gain of solute (GS), loss of water (PA) and °Brix. Determinations of water activity (aw) were made in the ratio fruit/syrup 1:4. In all the concentrations of the osmotic agent evaluated the solid gain was more important in the ratio fruit/syrup 1:4. In all the cases, it was found that the PA was more important than GS. The highest degree Brix was reached in less time in the mango pieces treated with 50 °Brix syrup than with 60 and 70 °Brix syrup. The observations of the present work about GS and PA allow to conclude that the concentration of the syrup, and particularly the ratio fruit/syrup influences the process of osmotic dehydration of mango

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          INFLUENCE OF SOLUTE TEMPERATURE AND CONCENTRATION ON THE COMBINED OSMOTIC AND AIR DRYING

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            Pulse vacuum osmotic Dehydration of Guava

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              QUANTITATIVE ANALYSIS OF DRYING BEHAVIOUR OF FRUITS AND VEGETABLES

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                at
                Agronomía Tropical
                Agronomía Trop.
                Instituto Nacional de Investigaciones Agrícolas INIA de Venezuela (Maracay )
                0002-192X
                2005
                : 55
                : 1
                : 117-132
                Article
                S0002-192X2005000100007
                efc182e0-abc9-49ba-b052-040c5d65847e

                http://creativecommons.org/licenses/by/4.0/

                History
                Product

                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0002-192X&lng=en
                Categories
                AGRONOMY

                Horticulture
                Mango,osmotic dehydration,concentration,glucose,Mangifera indica L,deshidratación osmótica,concentración,glucosa

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