Open AccessProcessamento do tomate (lycopersicumexculentum) seco com substituição do cloreto de sódio pelo cloreto de potássio: estudo da avaliação da desidratação osmótica seguida de secagem
Author(s) -
George Nóbrega Wagner,
Bruno Araújo Alexandre,
Edilene Santos Vieira,
Maiane Barbosa Silva,
Karoline Oliveira Santos,
M. do S. P. de Oliveira
Publication year - 2018
Publication title -
principia/revista principia
Language(s) - English
Resource type - Journals
eISSN - 2447-9187
pISSN - 1517-0306
DOI - 10.18265/1517-03062015v1n40p35-45
Subject(s) - chemistry , citric acid , brix , sodium , potassium , dehydration , moisture , water activity , sucrose , osmotic dehydration , humidity , horticulture , water content , food science , biochemistry , sugar , physics , organic chemistry , geotechnical engineering , biology , engineering , thermodynamics
The objective of this work was to evaluate the osmotic dehydration (OD), with the substitution of sodium chloride (NaCl) by potassium chloride (KCl), followed by the drying, in dry tomato processing. Italian -tomatoes were collected . After the selection, homogenization and sanitization, samples were taken from the tomato in natura for the physical-chemical analysis. Then, 13 (thirteen) solutions of Sucrose, NaCl and KCl in their different combinations were used in OD. After that, samples of the 13 treatments were collected for physico-chemical determinations and variables of weight loss (PP) and water loss (PA). Subsequently, all treatments were submitted to oven drying with forced air circulation at 60 ° C for 17 hours. After the drying, the treatments that presented final moisture of not more than 25% were selected for analysis of the physicochemical parameters. All the analyzes followed the technical norms established by the Adolfo Lutz Institute. The results of the in natura fruit presented values of 95.68% of humidity; 0.28 ATT expressed as citric acid; 3.84 pH and 4.75 ° Brix. After the DO of the 13 treatments, the tomatoes showed variations of 90.76 to 95.19% of humidity; 0.24 to 0.36 ATT expressed as citric acid; 3.46 to 4.28 pH and 4 to 7.1 of Brix. As for the initial and final OD mass, it has been verified that the percentages of water loss and weight present significant values in T6, T8 and T12 treatments . Partial or total substitution of NaCl by KCl in the amounts of 5 and 10% studied in the osmotic process demonstrates efficiency in the reduction of the drying time to obtain the desired moisture when compared to the treatments in which there is no introduction of KCl. Therefore, the use of KCl as a partial or total substitute for NaCl in the osmotic dehydration of tomato is considered tefficient in drying.Palavras-chave: Perda de água, secagem, redução de sódio, saúde.