P. O. Galdino, Bruno Silva Melo, Júlia Mendes de Lima, Ângela Maria Santiago, P. O. Galdino
{"title":"Produção de banana-passa obtida por processos combinados de desidratação osmótica e secagem convectiva","authors":"P. O. Galdino, Bruno Silva Melo, Júlia Mendes de Lima, Ângela Maria Santiago, P. O. Galdino","doi":"10.36229/978-85-7042-160-9.cap.12","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.12","url":null,"abstract":"The objective of this work was to produce dried banana cv. silver, through the combined processes of convective drying and osmotic dehydration. The mild osmotic dehydration was carried out at 70 ° C to 40 ° Brix and convective drying in an oven with air circulation at temperatures of 50, 60 and 70 ° C which was done drying kinetics to constant weight. The slices pass bananas were characterized according to the pH, soluble solids content, water content, total solids, acidity, color and water activity. Samples were submitted to sensory analysis through acceptance testing. All physicochemical parameters of banana-passes were statistically different, except the acidity and intensity of red, showing that the temperature influenced the drying process. The results of sensory analysis showed that the greater acceptability for the product was 60 ° C due to its excellent taste and odor. PALAVRAS-CHAVE: banana-passa; caracterização, desidratação osmótica.","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115678645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}