Liofilización de la Carambola (Averrhoa carambola L.) Osmodeshidratada
Star fruit (Averrhoa carambola L.) slices were osmotically treated with a solution of sucrose before sublimation drying with the purpose of removing 30% of their moisture content and raising their soluble solids to 40%. The effect of freezing and heating rates on rehydration of lyophilizated fr...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2005
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9821487 |
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| Sumario: | Star fruit (Averrhoa carambola L.) slices were osmotically treated with a solution of sucrose before sublimation drying with the purpose of removing 30% of their moisture content and raising their soluble solids to 40%. The effect of freezing and heating rates on rehydration of lyophilizated fruit was studied; lower freezing rate and higher plate heating showed the best results on water reconstitution assays. Comparative sensorial analysis was carried out between rehydrated star fruit and osmotic dehydrated fruit, using affective and discriminative tests, from which some aroma and flavor component losses were detected during the lyophilization process. |
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