Osmotic dehydration of yellow melon using red grape juice concentrate

dc.creatorHulda Noemi Mamani CHAMBI
dc.creatorWiliene Camila Valadares LIMA
dc.creatorFlávio Luís SCHMIDT
dc.date2016
dc.date.accessioned2026-07-07T04:20:00Z
dc.descriptionThe main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with soluble solids, moisture and water activity without significant differences. Besides, the mass loss and solute gain parameters did not show significant differences, and only the solute gain had few variations. The process of the osmotic dehydration with grape juice concentrate was the most effective one, with higher dehydration and lowest solutes gain compared to the process carried out with sucrose solution. The water effective diffusivity calculated by the Fick’s equation for the process conduced with grape juice was lower than the one obtained for the sucrose solution, according to different equilibrium moisture content calculated by Peleg’s equation. The dehydrated melon with grape juice concentrate showed reduced water activity (~ 0.92) and low moisture content (~ 58%).
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395948027013
dc.identifier.urihttp://hdl.handle.net/123456789/458071
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.36
dc.subjectAgrociencias
dc.titleOsmotic dehydration of yellow melon using red grape juice concentrate
dc.typeartículo científico

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