This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Tapia, M.S. Articles by Welti-Chanes, J. Search for Related Content Social Bookmarking                         What's this?

Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques / Papaya mínimamente procesada mediante técnicas de deshidratación osmótica al vacío (VOD)

Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, Calle Suapure Lomas de Bello Monte, Caracas 1041 A, Venezuela

A. López-Malo

Departamento de Ingeniería Química y de Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, 72820 Puebla, México

R. Consuegra

Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, Calle Suapure Lomas de Bello Monte, Caracas 1041 A, Venezuela

P. Corte

Departamento de Ingeniería Química y de Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, 72820 Puebla, México

J. Welti-Chanes

Departamento de Ingeniería Química y de Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, 72820 Puebla, México

The application of vacuum osmotic impregnation at constant temperature (25 °C) to obtain high moisture minimally processed papaya was evaluated. The fruit effective porosity was determined employing vacuum impregnation in isotonic sucrose solutions, obtaining values of around 3.4%. The fruit was submitted to vacuum osmotic dehydration (VOD) processes (60 mbar) in 60 °Brix sucrose syrups to depress a _w from 0.99 to 0.98 (or less), always having a greater effectiveness than in the case of osmotic dehydration (OD) processes at atmospheric pressure. The use of a VOD initial process for different times, followed by the application of OD (called pulsed vacuum osmotic dehydration, PVOD, processes) had a greater effectiveness in depressing the a_w than when only OD was applied in pro cesses up to 240 min. The pH reduction due to the addition of citric acid (2.5, 5.0 and 7.5%) to the sucrose syrup was more effective when applying VOD or PVOD processes. Minimally processed papaya (a_w 0.98, pH 3.5) could be obtained by applying VOD for only 10 min if the sucrose syrup had a citric acid concentration of 7.5%, or PVOD processes (VOD < 15 min and then OD < 45 min), em ploying concentrations of 2.5 and 5.0% of acid in the syrup.

Key Words: papaya • dehydration • vacuum impregnation

Food Science and Technology International, Vol. 5, No. 1, 41-49 (1999)
DOI: 10.1177/108201329900500104


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?