Academic Journal
Preservação de abacaxis congelados por impregnação a vácuo de pectina e propionato de cálcio ; Preservation of frozen pineapple pieces through the vacuum impregnation with pectin and calcium propionate
| العنوان: | Preservação de abacaxis congelados por impregnação a vácuo de pectina e propionato de cálcio ; Preservation of frozen pineapple pieces through the vacuum impregnation with pectin and calcium propionate |
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| المؤلفون: | Cruvinel, Rafael Souza Ribeiro, Prado, Mônica Elisabeth Torres, Resende, Jaime Vilela de, Cirillo, Marcelo Ângelo |
| المصدر: | Revista Ciência Agronômica |
| بيانات النشر: | Universidade Federal do Ceará |
| سنة النشر: | 2009 |
| المجموعة: | Repositório Institucional da Universidade Federal de Lavras (RIUFLA) |
| مصطلحات موضوعية: | Frutas congeladas - Perda de fluido celular, Abacaxi - Conservação, Frozen Fruits - Loss of cell fluid, Pineapple - Conservation |
| الوصف: | In this work the effect of the vacuum impregnation of pineapples pieces with pectin and calcium propionate on the preservation of the original tissues characteristics after thawing was studied. Cylinders of pineapple (3.0 cm diameter) were submitted to the vacuum impregnation with controlled pressure and with solutions of sucrose 20% added of pectin (0; 0.61; 1.5; 2.39 and 3% weight/weight) and calcium propionate (0; 1.21; 3; 4.79 and 6% weight/weight). These cylinders were frozen in static air at temperature of -20 ± 2 ºC. The vacuum impregnation time was 4 hours and a rotational central composite design was used and associated to the response surface methodology to specify the experimental conditions. Measurements of the texture, total soluble solids contents, moisture contents, cellular fluid loss (exudation) and fluid viscosity, were made before and after freezing process. These responses were evaluated in relation to the pectin and calcium propionate concentrations and processing pressure. Results showed that for pectin concentrations around 1.5 g/100 mL of solution and increasing the calcium propionate concentration (until 6 g/100 ml of solution) is possible to get more integer structures. These results were verified by the increase in total soluble solids, lower texture loss and reduced cellular fluid loss, preserving the characteristics of frozen pineapple pieces. ; Neste trabalho, estudou-se o efeito da impregnação a vácuo de pedaços de abacaxis com pectina e propionato de cálcio sobre a preservação das características originais dos tecidos após descongelamento. Cortes cilíndricos de abacaxi (3,0 cm de diâmetro) foram submetidos à impregnação com pressão de vácuo controlada e soluções constituídas de sacarose 20% adicionadas de pectina (0; 0,61; 1,5; 2,39 e 3% peso/peso) e propionato de cálcio (0; 1,21; 3; 4,79 e 6% peso/peso), e congelados em ar estático com temperatura de -20 ± 2 ºC. O tempo do processo de impregnação a vácuo foi de 4 horas e foi utilizado o delineamento composto rotacional central, ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | Portuguese |
| Relation: | CRUVINEL, R. S. R.; PRADO, M. E. T.; RESENDE, J. V. de; CIRILLO, M. A. Preservação de abacaxis congelados por impregnação a vácuo de pectina e propionato de cálcio. Revista Ciência Agronômica, Fortaleza, v. 40, n. 4, p. 539-548, out./dez. 2009.; http://ccarevista.ufc.br/seer/index.php/ccarevista/article/view/890; http://repositorio.ufla.br/jspui/handle/1/37667 |
| الاتاحة: | http://repositorio.ufla.br/jspui/handle/1/37667 http://ccarevista.ufc.br/seer/index.php/ccarevista/article/view/890 |
| Rights: | restrictAccess |
| رقم الانضمام: | edsbas.43521BF9 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |