Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu
The umbu (Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-arid with large productive capacity and excellent nutritional characteristics that have been underused in the family farming of the region. Aiming to minimize post-harvest losses and add value to the fruit, this resear...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2013-05-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13156 |
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| author | Catiana Freitas Pinto de Oliveira Sílvia Maria Almeida de Souza Ernesto Acosta Martinez Ana Luiza da Silva Resende Guanais Cristina Maria Rodrigues da Silva |
| author_facet | Catiana Freitas Pinto de Oliveira Sílvia Maria Almeida de Souza Ernesto Acosta Martinez Ana Luiza da Silva Resende Guanais Cristina Maria Rodrigues da Silva |
| author_sort | Catiana Freitas Pinto de Oliveira |
| collection | DOAJ |
| description | The umbu (Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-arid with large productive capacity and excellent nutritional characteristics that have been underused in the family farming of the region. Aiming to minimize post-harvest losses and add value to the fruit, this research has the objective of studying the osmotic dehydration process of umbu through a 2² factorial design, with independent variables: time of immersion (1-3 hours) and osmotic solution concentration (35-45 °Brix). The dependent variables were: acidity (A), vitamin C (Vc), weight loss (PP), moisture loss (PU), solid gain (GS) and dehydration efficiency index (IED). The highest values for vitamin C, PU and FDI and lower GS were observed under conditions of higher immersion time (3 h) and lower concentration of the solution (35 °Brix), associated with the fact that the process had been performed at room temperature.<p><p> El umbu (Spondias tuberosa Arruda Câmara) es un fruto nativo del semiárido Nordestino que tiene elevada capacidad productiva y excelentes características nutricionales que no son aprovechadas en la agricultura familiar de esa región. El presente trabajo tiene como objetivo el estudio del proceso de deshidratación osmótica de umbu a través de un diseño experimental factorial 2². Los efectos de las variables independientes tiempo de inmersión (1 a 3 h) y concentración de la solución osmótica (35 a 45 °Brix) fueron analizados sobre las respuestas acidez (A), contenido de vitamina C (Vc), pérdida de peso (PP), pérdida de humedad (PU), ganancia de sólidos (GS) e índice de eficiencia de la deshidratación (IED). Los mejores resultados correspondientes a mayores contenidos de vitamina C, PU e IED y menor GS fueron observados en las condiciones de mayor tiempo de inmersión (3 h) y menor concentración de la solución (35°Brix) en condiciones de temperatura ambiente. |
| first_indexed | 2024-12-11T11:12:21Z |
| format | Article |
| id | doaj.art-d9666803440e4cd8b81e78ce4e2d77a4 |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-12-11T11:12:21Z |
| publishDate | 2013-05-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-d9666803440e4cd8b81e78ce4e2d77a42022-12-22T01:09:29ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592013-05-0134272974010.5433/1679-0359.2013v34n2p729Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbuCatiana Freitas Pinto de OliveiraSílvia Maria Almeida de SouzaErnesto Acosta MartinezAna Luiza da Silva Resende GuanaisCristina Maria Rodrigues da SilvaThe umbu (Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-arid with large productive capacity and excellent nutritional characteristics that have been underused in the family farming of the region. Aiming to minimize post-harvest losses and add value to the fruit, this research has the objective of studying the osmotic dehydration process of umbu through a 2² factorial design, with independent variables: time of immersion (1-3 hours) and osmotic solution concentration (35-45 °Brix). The dependent variables were: acidity (A), vitamin C (Vc), weight loss (PP), moisture loss (PU), solid gain (GS) and dehydration efficiency index (IED). The highest values for vitamin C, PU and FDI and lower GS were observed under conditions of higher immersion time (3 h) and lower concentration of the solution (35 °Brix), associated with the fact that the process had been performed at room temperature.<p><p> El umbu (Spondias tuberosa Arruda Câmara) es un fruto nativo del semiárido Nordestino que tiene elevada capacidad productiva y excelentes características nutricionales que no son aprovechadas en la agricultura familiar de esa región. El presente trabajo tiene como objetivo el estudio del proceso de deshidratación osmótica de umbu a través de un diseño experimental factorial 2². Los efectos de las variables independientes tiempo de inmersión (1 a 3 h) y concentración de la solución osmótica (35 a 45 °Brix) fueron analizados sobre las respuestas acidez (A), contenido de vitamina C (Vc), pérdida de peso (PP), pérdida de humedad (PU), ganancia de sólidos (GS) e índice de eficiencia de la deshidratación (IED). Los mejores resultados correspondientes a mayores contenidos de vitamina C, PU e IED y menor GS fueron observados en las condiciones de mayor tiempo de inmersión (3 h) y menor concentración de la solución (35°Brix) en condiciones de temperatura ambiente.http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13156Superficie de respuestaSecadoVitamina C. |
| spellingShingle | Catiana Freitas Pinto de Oliveira Sílvia Maria Almeida de Souza Ernesto Acosta Martinez Ana Luiza da Silva Resende Guanais Cristina Maria Rodrigues da Silva Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu Semina: Ciências Agrárias Superficie de respuesta Secado Vitamina C. |
| title | Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu |
| title_full | Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu |
| title_fullStr | Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu |
| title_full_unstemmed | Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu |
| title_short | Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu |
| title_sort | study of the umbu spondias tuberosa arruda camara osmotic dehydration process br estudio del processo de deshidratacion osmotica de umbu |
| topic | Superficie de respuesta Secado Vitamina C. |
| url | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13156 |
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