Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration |
| |
| Affiliation: | 1. Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, 43500 Semenyih, Selangor, Malaysia;2. Division of Plant and Crop Sciences, The University of Nottingham, Sutton Bonington Campus, Leicestershire, United Kingdom;3. Division of Nutritional Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Leicestershire, United Kingdom;1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;2. Department of Chemistry, University of Sargodha, Sargodha 40100, Pakistan;1. Municipal College Professor Franco Montoro (FMPFM), Rua dos Estudantes s.n., 13.843-971, Mogi Guaçu, SP, Brazil;3. Technical College of Campinas (COTUCA), University of Campinas, R. Jorge Figueiredo Corrêa, 735, 13087-261, Campinas, São Paulo, Brazil;1. Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;2. Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy;3. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy;1. Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;2. Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;3. University of Chinese Academy of Sciences, Beijing 100049, China |
| |
| Abstract: | Osmotic dehydration (OD) of carambola slices were carried out using glucose, sucrose, fructose and glycerol as osmotic agents with 70 °Bx solute concentration, 50 °C of temperature and for time of 180 min. Glycerol and sucrose were selected on the basis of their higher water loss, weight reduction and lowers solid gain. Further the optimization of OD of carambola slices (5 mm thick) were carried out under different process conditions of temperature (40–60 °C), concentration of sucrose and glycerol (50–70 °Bx), time (180 min) and fruit to solution ratio (1:10) against various responses viz. water loss, solid gain, texture, rehydration ratio and sensory score according to a composite design. The optimized value for temperature, concentration of sucrose and glycerol has been found to be 50 °C, 66 °Bx and 66 °Bx respectively. Under optimized conditions the effect of ultrasound for 10, 20, 30 min and centrifugal force (2800 rpm) for 15, 30, 45 and 60 min on OD of carambola slices were checked. The controlled samples showed 68.14% water loss and 13.05% solid gain in carambola slices. While, the sample having 30 min ultrasonic treatment showed 73.76% water loss and 9.79% solid gain; and the sample treated with centrifugal force for 60 min showed 75.65% water loss and 6.76% solid gain. The results showed that with increasing in treatment time the water loss, rehydration ratio were increased and solid gain, texture were decreased. |
| |
| Keywords: | Carambola Osmotic dehydration Glycerol Sucrose Ultrasound Centrifugal force |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
