Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

ARAÚJO, Adriano Lucena de; PENA, Rosinelson da Silva

doi:10.1590/fst.37520

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.37520 copy

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Jambolan (Syzygium cumini) is a tropical fruit rich in anthocyanin pigments, but its fragile skin and pulp present low protection against physical damages and microorganisms. In this sense, a preservative technology, as osmotic dehydration (OD), was studied to investigate the impact of some variables over this process. At first, fruits of jambolan were submitted to physical and physical-chemical analysis. Furthermore, whole fruits underwent OD following a fractional factorial design. The influence of the process variables: temperature (20-50ºC), sucrose concentration (30-60%), pressure (10-90 kPa), vacuum pulse time (5-15 min), calcium lactate concentration (0-4%) and number of vacuum pulse (1-3) was assessed on water loss (WL), solid gain (SG) and weight reduction (WR). In general, biometric analysis showed positive and significant correlation among the physical characteristics of jambolan. Physical-chemical assay demonstrated that the fresh fruit presents a potential source of bioactive compounds. The screening design showed that temperature, sucrose concentration, calcium lactate concentration and pressure affected the WL in jambolan. On the other hand, vacuum pulse time and number of vacuum pulse showed no influence on the WL, SG and WR; therefore, these variables must be fixed at the most economically viable level for any further trials.

Keywords:
dehydration; morphometric characteristic; design of experiments

Run	Independent variables						Dependent variables
	(coded and original values) ^a a Values between parentheses are the real forms of the variables. x1 = temperature (°C); x2 = sucrose concentration (%); x3 = pressure (kPa); x4 = vacuum pulse time (min); x5 = calcium lactate concentration (%); x6 = number of vacuum pulse; WL = water loss (%); SG = solid gain (%); WR = weight reduction (%).						(response values)
	x₁	x₂	x₃	x₄	x₅	x₆	WL	SG	WR
1	-1 (20)	-1 (30)	-1 (10)	-1 (5)	-1 (0)	-1 (1)	-1.06	-4.51	3.45
2	1 (50)	-1 (30)	-1 (10)	-1 (5)	1 (4)	-1 (1)	21.20	3.87	17.33
3	-1 (20)	1 (60)	-1 (10)	-1 (5)	1 (4)	1 (3)	9.54	4.68	4.86
4	1 (50)	1 (60)	-1 (10)	-1 (5)	-1 (0)	1 (3)	12.28	2.48	9.81
5	-1 (20)	-1 (30)	1 (90)	-1 (5)	1 (4)	1 (3)	4.93	2.31	2.62
6	1 (50)	-1 (30)	1 (90)	-1 (5)	-1 (0)	1 (3)	7.70	-5.11	12.81
7	-1 (20)	1 (60)	1 (90)	-1 (5)	-1 (0)	-1 (1)	5.55	0.70	4.86
8	1 (50)	1 (60)	1 (90)	-1 (5)	1 (4)	-1 (1)	20.53	1.85	18.69
9	-1 (20)	-1 (30)	-1 (10)	1 (15)	-1 (0)	1 (3)	6.38	1.47	4.91
10	1 (50)	-1 (30)	-1 (10)	1 (15)	1 (4)	1 (3)	14.65	3.26	11.39
11	-1 (20)	1 (60)	-1 (10)	1 (15)	1 (4)	-1 (1)	10.20	3.46	6.74
12	1 (50)	1 (60)	-1 (10)	1 (15)	-1 (0)	-1 (1)	20.71	7.09	13.62
13	-1 (20)	-1 (30)	1 (90)	1 (15)	1 (4)	-1 (1)	2.73	-0.68	3.41
14	1 (50)	-1 (30)	1 (90)	1 (15)	-1 (0)	-1 (1)	9.72	0.51	9.21
15	-1 (20)	1 (60)	1 (90)	1 (15)	-1 (0)	1 (3)	1.93	-1.25	3.18
16	1 (50)	1 (60)	1 (90)	1 (15)	1 (4)	1 (3)	21.35	2.85	18.49
17	0 (35)	0 (45)	0 (50)	0 (10)	0 (2)	0 (2)	8.10	0.47	7.63
18	0 (35)	0 (45)	0 (50)	0 (10)	0 (2)	0 (2)	7.16	0.59	6.57
19	0 (35)	0 (45)	0 (50)	0 (10)	0 (2)	0 (2)	7.53	-0.25	7.79

Measurement	Result ^a a Data refer to mean values (n = 100) ± standard deviation. LD = longitudinal diameter (mm); EQ = equatorial diameter (mm); WFW = whole fruit weight (g); SFW = seed fruit weight (g); PFW = pulp fruit weight (g); CV = coefficient of variation (%).	Minimum	Maximum	Skewness	Kurtosis	CV
LD (mm)	26.7 ± 2.67	19.4	34	-0.24	0.71	10.0
ED (mm)	17.87 ± 1.93	11.1	22.7	-0.48	0.74	10.8
WFW (g)	5.66 ± 1.67	2.1	9.43	0.06	-0.75	29.43
SFW (g)	1.59 ± 0.38	0.64	3.09	0.38	1.64	23.88
PFW (g)	4.07 ± 1.41	1.45	7.08	0.15	-0.81	34.66
Yield (%)	70.74 ± 6.09	53.94	85.51	-0.66	0.26	8.61

Characteristic	LD	ED	WFW	SFW	PFW
ED	0.72
WFW	0.82	0.85
SFW	0.79	0.68	0.74
PFW	0.76	0.83	0.98	0.60
Yield	0.31	0.48	0.62	-0.03	0.74

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: rspena@ufpa.br