Resumo

ACEVEDO, Diofanor; TIRADO, Diego  e  GUZMAN, Luis. OSMOTIC DEHYDRATION TAMARIND PULP (Tamarindus indica L.): INFLUENCE OF TEMPERATURE AND CONCENTRATION. rev.udcaactual.divulg.cient. [online]. 2014, vol.17, n.1, pp.123-130. ISSN 0123-4226.

Industrial osmotic food dehydration improves the quality of horticultural products and increases its stability. In this study the kinetics of osmotic dehydration of tamarind pulp (Tamarindus indica L.) was evaluated based on the index of effectiveness and the influence of temperature and solution concentration on the process was determined. The experimentally water loss and weight loss and the gain of solids during osmotic dehydration within hypertonic sucrose solutions of 30, 40 and 60°Brix, and temperatures of 29 and 50°C was studied. The results showed that the higher the solution concentration and temperature, a higher water loss (53.9%), weight (53.9%) and solid gain (0,008%) was produced.

Palavras-chave : Horticultural products; water loss (WL); weight loss (WR); solid gain (SG); rate of effectiveness.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )