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Estudo da estabilidade de Pera Rocha de baixo calibre desidratada osmoticamente
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Abstract(s)
Este trabalho consistiu na aplicação da desidratação osmótica a pera Rocha de baixo calibre.
A pera foi fatiada e as fatias foram imersas em soluções de sacarose com várias
concentrações (20 %-30 %-40 % (m/m)), a várias temperaturas (20 ºC-30 ºC-40 ºC),
durante 240, 360 e 480 minutos.
Constatou-se que o processo de desidratação osmótica provocou a diminuição
da atividade de água. O tempo de imersão e a temperatura e a concentração de
sacarose influenciam os parâmetros analisados, sendo a concentração de sacarose provavelmente o fator mais significativo.
Na prova sensorial, verificou-se a preferência dos provadores pelo ensaio de 30
% (m/m) de sacarose e 30 ºC.
Pelos ensaios microbiológicos realizados, é possível considerar que a pera desidratada é estável do ponto de vista microbiológico.
A análise proximal permitiu obter alguns parâmetros da composição nutricional da pera desidratada e verificaram-se diferenças em relação à literatura consultada.
This work consisted of the application of osmotic dehydration to low-caliber Rocha pear. The pear was sliced and the slices were immersed in sucrose solutions with various recommendations (20% -30% -40% (m / m)), at various temperatures (20 ºC-30 ºC-40 ºC), during 240, 360 and 480 minutes. It was found that the osmotic dehydration process caused a decrease in water activity. The immersion time and temperature and sucrose concentration influence the calculation parameters, with sucrose concentration probably being the most significant factor. In the sensorial test, the preference of the tasters was verified by the assay of 30% (w / w) of sucrose and 30 ºC. From the microbiological tests carried out, it’s possible to consider that the dried pear is microbiologically stable. The proximal analysis needs to obtain some parameters of the nutritional composition of the dehydrated pear and differences were verified in relation to the consulted literature.
This work consisted of the application of osmotic dehydration to low-caliber Rocha pear. The pear was sliced and the slices were immersed in sucrose solutions with various recommendations (20% -30% -40% (m / m)), at various temperatures (20 ºC-30 ºC-40 ºC), during 240, 360 and 480 minutes. It was found that the osmotic dehydration process caused a decrease in water activity. The immersion time and temperature and sucrose concentration influence the calculation parameters, with sucrose concentration probably being the most significant factor. In the sensorial test, the preference of the tasters was verified by the assay of 30% (w / w) of sucrose and 30 ºC. From the microbiological tests carried out, it’s possible to consider that the dried pear is microbiologically stable. The proximal analysis needs to obtain some parameters of the nutritional composition of the dehydrated pear and differences were verified in relation to the consulted literature.
Description
Dissertação de Mestrado na área da Tecnologia alimentar, apresentada na Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém
Keywords
Pera Rocha Desidratação osmótica Análise sensorial Análise microbiológica Rocha pear Osmotic dehydration Sensory analysis Microbiological analysis
Citation
Rafael Alexandre Duarte Marques (2020). Estudo da estabilidade de Pera Rocha de baixo calibre desidratada osmoticamente. Dissertação de Mestrado de Tecnologia Alimentar, apresentada na Escola Superior Agrária de Santarém. 68p. Disponível em: https://repositorio.ipsantarem.pt/handle/10400.15/3497