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Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm
Author(s) -
Viana Arianne D.,
Corrêa Jefferson L.G.,
Justus Ariana
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12357
Subject(s) - cladodes , fodder , osmotic dehydration , dehydration , water content , osmotic pressure , chemistry , moisture , botany , food science , zoology , biology , cactus , biochemistry , organic chemistry , engineering , geotechnical engineering
Summary Fodder palm, a great source of nutrients for human and animals, grows even in arid climates. Pulsed vacuum osmotic dehydration is an efficient process for obtaining semidehydrated food. It was used to slice cladodes of fodder palm. The independent variables used were temperature (30–50 °C), pulsed vacuum pressure (50–150 mbar) and NaCl concentration (5–15 g per 100 g solution). The response variables were water activity ( a w ), moisture content ( X ), colour parameters, water loss ( WL ), solid gain ( SG ) and weight reduction ( WR ). The pulsed vacuum osmotic dehydration process was optimised for minimum values of a w , X and SG, and maximum values of chroma. The experimental data obtained with the optimum condition (100 mbar; 10 gNaC l per 100 g solution, 44 °C) were near the estimated ones. For example, WL, a w and ∆ E , and their error were 8.15 g per 100 g, 11%; 0.985, 0.3% and 6.15, 15.2%, respectively.