Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process

Catiana Freitas Pinto de Oliveira, Sílvia Maria Almeida de Souza, Ernesto Acosta Martinez, Ana Luiza da Silva Resende Guanais, Cristina Maria Rodrigues da Silva

Abstract


The umbu (Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-arid with large productive capacity and excellent nutritional characteristics that have been underused in the family farming of the region. Aiming to minimize post-harvest losses and add value to the fruit, this research has the objective of studying the osmotic dehydration process of umbu through a 2² factorial design, with independent variables: time of immersion (1-3 hours) and osmotic solution concentration (35-45 °Brix). The dependent variables were: acidity (A), vitamin C (Vc), weight loss (PP), moisture loss (PU), solid gain (GS) and dehydration efficiency index (IED). The highest values for vitamin C, PU and FDI and lower GS were observed under conditions of higher immersion time (3 h) and lower concentration of the solution (35 °Brix), associated with the fact that the process had been performed at room temperature.


Keywords


Response surface; Drying; Vitamin C.



DOI: http://dx.doi.org/10.5433/1679-0359.2013v34n2p729

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional