Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551

Rafael Chavez Osidacz; Miriam Carla Bonicontro Ambrósio-Ugri

doi:10.4025/actascitechnol.v35i1.10551

Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551

Rafael Chavez Osidacz Universidade Estadual de Maringá
Miriam Carla Bonicontro Ambrósio-Ugri Universidade Estadual de Maringá

DOI: https://doi.org/10.4025/actascitechnol.v35i1.10551

Abstract

Among the main advantages of dehydrated fruit and vegetables are the great reduction of weight and volume, the ease of transport and storage, not requiring refrigeration, and a longer shelf-life compared with fresh products. This study analyzed the effect of bleaching and osmotic dehydration on the drying of eggplant slices, considering the quality parameters pH, titratable acidity, soluble solids, and shrinkage by image analysis. The pretreatments consisted of: (I) osmotic dehydration in 10% NaCl aqueous solution for 20 minutes at 35ºC; (II) bleaching of eggplant slices for 5 minutes followed by osmotic dehydration above cited. The pretreated eggplants were subjected to drying (70ºC), along with fresh eggplants, for further comparison. The results showed that the pretreated eggplants (bleached and osmotically dehydrated or osmotically dehydrated) have dried more rapidly than the control sample.

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Author Biographies

Rafael Chavez Osidacz, Universidade Estadual de Maringá

Departamento de Engenharia Química, curso de Engenharia de Alimentos

Miriam Carla Bonicontro Ambrósio-Ugri, Universidade Estadual de Maringá

Dossui graduação em Engenharia Química pela Universidade Estadual de Maringá (1995) , especialização em Engenharia Ambiental pela Universidade Estadual de Campinas (2003) , mestrado em Engenharia Química pela Universidade Estadual de Campinas (1999) e doutorado em Engenharia Química pela Universidade Estadual de Campinas (2003) . Atualmente é Porfessor Temporário da Universidade Estadual de Maringá. Tem experiência na área de Engenharia Química , com ênfase em Operações Industriais e Equipamentos para Engenharia Química. Atuando principalmente nos seguintes temas: fluidização, material particulado, secagem, caracterização física Currículo Lattes

Published

2012-08-27

How to Cite

Osidacz, R. C., & Ambrósio-Ugri, M. C. B. (2012). Physicochemical quality of eggplant dehydrated with varied pretreatments - doi: 10.4025/actascitechnol.v35i1.10551. Acta Scientiarum. Technology, 35(1), 175-179. https://doi.org/10.4025/actascitechnol.v35i1.10551

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Issue

Vol 35 No 1 (2013)

Section

Food Technology

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