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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

GARCIA-PATERNINA, Maribel; ALVIS-BERMUDEZ, Armando  e  GARCIA-MOGOLLON, Carlos A. Evaluation of the Osmotic Dehydration Pretreatment and Microwave in the Obtaining of Flakes of Mango (Tommy Atkins). Inf. tecnol. [online]. 2015, vol.26, n.5, pp.63-70. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000500009.

In the present study the effect of different drying processes of Mangos (Tommy Atkins) is studied. Osmotic dehydration (65 °Brix of 37 to 40 °C for 60 min), microwave drying (560 W by 7 min) and combined as pretreatment of drying (70 °C in an oven tray type and under the sun) were considered. Mangos with 11 to 14 °Brix and humidity 80% were rated cut to dimensions 1 x 1 x 0.4 cm. The weight loss and the drying time in the pretreated showed significant differences (p ≤ 0.05); the greatest weight loss was 66.0 % in the pretreatment combined. The parameters L (luminosity) and b* (blue-yellow) decreased (p ≤ 0.05). The combined pre-treatment is the one that eliminated more water and reduced drying times. However, osmotic dehydration was the one that best maintained the appearance features of dried mango flakes.

Palavras-chave : mango; flakes; osmotic dehydration; microwave; complementary drying.

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