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Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

2014; Wiley; Volume: 49; Issue: 9 Linguagem: Inglês

10.1111/ijfs.12502

1365-2621

Jefferson Luiz Gomes Corrêa, Dovel Branquinho Ernesto, José Guilherme Lembi Ferreira Alves, Raphael S. Andrade,

Freezing and Crystallization Processes

Summary Pulsed vacuum osmotic dehydration ( PVOD ) is an efficient process for obtaining semi‐dehydrated food. The effects of temperature (30–50°C), solute concentration (NaCl 0–15 kg per 100 kg solution, sucrose, 15–35 kg per 100 kg solution) and vacuum pulse application (50–150 mbar and 5–15 min) on water loss ( WL ), solid gain ( SG ), water activity ( a w ) and total colour difference (∆ E ) of previously blanched pumpkin slices were assessed through Plackett–Burman experimental design. Temperature was not statistically significant in the process. Later, with the aid of a central composite design ( CCD ), it was found that concentration of sucrose and NaCl was influent on the WL , SG , a w and ∆ E, and the pressure and time of application of vacuum were influent on WL and SG . The optimal conditions of process were stabilised with the desirable function, and the simulated data were similar from the experimental ones.