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Moisture loss prediction by osmotic dehydration as a pretreatment for cassava freezing.

Predição da perda de água por desidratação osmótica como pré-tratamiento do congelamento da mandioca.

Author(s) : SOARES M. Jr, CALIARI M., SENNE C., et al.

Type of article: Article

Summary

The objective of this research is to study the optimum conditions for osmotic dehydration of cassava (Manihot esculenta Crantz), submitted in sequence to freezing, frying, and sensorial analysis. The results show maximum dehydration at about 11.5 g of moisture per 100 g of the initial mass, under the following conditions: concentration of 8 g of sodium chloride and 60 g of sucrose par 100 mL of solution, 20 minutes of contact time, and a temperature of 50°C. The sensorial evaluation indicated that osmotic dehydration of cassava before freezing and frying can be a viable alternative for the consumer market.

Details

  • Original title: Predição da perda de água por desidratação osmótica como pré-tratamiento do congelamento da mandioca.
  • Record ID : 2008-0736
  • Languages: Portuguese
  • Source: Rev. Ceres - vol. 53 - n. 309
  • Publication date: 2006/09

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