Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology
ABSTRACT: The response surface methodology was used to optimize the effects of temperature (25 - 45⁰C) and citric acid concentration (0.5 - 2.5% w/w) in osmotic dehydration of pineapple in a sucrose solution. A 32 factorial design was used with weight loss (WL, %), moisture loss (ML, %) and solid ga...
- Autores:
-
Zapata Montoya, José Edgar
Arias Avendaño, Johan Manuel
Ciro Gómez, Gelmy Luz
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2011
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/24049
- Acceso en línea:
- http://hdl.handle.net/10495/24049
https://revistas.unal.edu.co/index.php/agrocol/article/view/15500
- Palabra clave:
- Ácido Cítrico
Citric Acid
Frutas
Fruit
Alimentos - deshidratación, secado, etc.
Food - Drying
Piña
Pineapple
Secado osmótico
Osmotic drying
Ananás comosus
poscosecha
Post harvest
http://aims.fao.org/aos/agrovoc/c_36939
http://aims.fao.org/aos/agrovoc/c_386
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-sa/2.5/co/
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|
| dc.title.spa.fl_str_mv |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology |
| dc.title.alternative.spa.fl_str_mv |
Optimización de la deshidratación osmótica de piña (Ananas comosus L.) aplicando superficies de respuesta |
| title |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology |
| spellingShingle |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology Ácido Cítrico Citric Acid Frutas Fruit Alimentos - deshidratación, secado, etc. Food - Drying Piña Pineapple Secado osmótico Osmotic drying Ananás comosus poscosecha Post harvest http://aims.fao.org/aos/agrovoc/c_36939 http://aims.fao.org/aos/agrovoc/c_386 |
| title_short |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology |
| title_full |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology |
| title_fullStr |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology |
| title_full_unstemmed |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology |
| title_sort |
Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology |
| dc.creator.fl_str_mv |
Zapata Montoya, José Edgar Arias Avendaño, Johan Manuel Ciro Gómez, Gelmy Luz |
| dc.contributor.author.none.fl_str_mv |
Zapata Montoya, José Edgar Arias Avendaño, Johan Manuel Ciro Gómez, Gelmy Luz |
| dc.subject.decs.none.fl_str_mv |
Ácido Cítrico Citric Acid Frutas Fruit |
| topic |
Ácido Cítrico Citric Acid Frutas Fruit Alimentos - deshidratación, secado, etc. Food - Drying Piña Pineapple Secado osmótico Osmotic drying Ananás comosus poscosecha Post harvest http://aims.fao.org/aos/agrovoc/c_36939 http://aims.fao.org/aos/agrovoc/c_386 |
| dc.subject.lemb.none.fl_str_mv |
Alimentos - deshidratación, secado, etc. Food - Drying Piña Pineapple |
| dc.subject.agrovoc.none.fl_str_mv |
Secado osmótico Osmotic drying Ananás comosus |
| dc.subject.proposal.spa.fl_str_mv |
poscosecha Post harvest |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_36939 http://aims.fao.org/aos/agrovoc/c_386 |
| description |
ABSTRACT: The response surface methodology was used to optimize the effects of temperature (25 - 45⁰C) and citric acid concentration (0.5 - 2.5% w/w) in osmotic dehydration of pineapple in a sucrose solution. A 32 factorial design was used with weight loss (WL, %), moisture loss (ML, %) and solid gain (SG, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The results suggest that WL, ML and SG can reach 42.62%, 36.54% and 292.16% respectively, after 4 to 6 h of the process, with 100% sensory acceptance and reductions in microbial counts of more than two log cycles, using the conditions defined by the optimization (44.99⁰C and 2.48% citric acid). |
| publishDate |
2011 |
| dc.date.issued.none.fl_str_mv |
2011 |
| dc.date.accessioned.none.fl_str_mv |
2021-11-12T23:33:20Z |
| dc.date.available.none.fl_str_mv |
2021-11-12T23:33:20Z |
| dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/publishedVersion |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
| dc.type.local.spa.fl_str_mv |
Artículo de investigación |
| format |
http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
0120-9965 2357-3732 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/24049 |
| dc.identifier.url.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/agrocol/article/view/15500 |
| identifier_str_mv |
0120-9965 2357-3732 |
| url |
http://hdl.handle.net/10495/24049 https://revistas.unal.edu.co/index.php/agrocol/article/view/15500 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Agron. Colomb. |
| dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
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http://purl.org/coar/access_right/c_abf2 |
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https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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8 |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia, Facultad de Ciencias Agrarias |
| dc.publisher.group.spa.fl_str_mv |
Grupo de Nutrición y Tecnología de Alimentos |
| dc.publisher.place.spa.fl_str_mv |
Bogotá, Colombia |
| institution |
Universidad de Antioquia |
| bitstream.url.fl_str_mv |
http://bibliotecadigital.udea.edu.co/bitstream/10495/24049/1/ZapataJose_2011_OptimizationOsmoticDehydrationPineapple%28Ananas%20comosus%20L.%29.pdf http://bibliotecadigital.udea.edu.co/bitstream/10495/24049/2/license_rdf http://bibliotecadigital.udea.edu.co/bitstream/10495/24049/3/license.txt |
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MD5 MD5 MD5 |
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Repositorio Institucional Universidad de Antioquia |
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andres.perez@udea.edu.co |
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1812173154903130112 |
| spelling |
Zapata Montoya, José EdgarArias Avendaño, Johan ManuelCiro Gómez, Gelmy Luz2021-11-12T23:33:20Z2021-11-12T23:33:20Z20110120-99652357-3732http://hdl.handle.net/10495/24049https://revistas.unal.edu.co/index.php/agrocol/article/view/15500ABSTRACT: The response surface methodology was used to optimize the effects of temperature (25 - 45⁰C) and citric acid concentration (0.5 - 2.5% w/w) in osmotic dehydration of pineapple in a sucrose solution. A 32 factorial design was used with weight loss (WL, %), moisture loss (ML, %) and solid gain (SG, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The results suggest that WL, ML and SG can reach 42.62%, 36.54% and 292.16% respectively, after 4 to 6 h of the process, with 100% sensory acceptance and reductions in microbial counts of more than two log cycles, using the conditions defined by the optimization (44.99⁰C and 2.48% citric acid).RESUMEN: Se aplica la metodología de superficies de respuesta para optimizar el efecto de la temperatura (25 - 45⁰C) y la concentración de ácido cítrico (0,5 - 2,5% p/p) en la deshidratación osmótica de piña en soluciones de sacarosa. Se utiliza un diseño factorial 32 con pérdida de peso (PP, %), pérdida de humedad (PW, %) y ganancia de sólidos (GS, %) como respuestas. Los modelos obtenidos para todas las respuestas son significativos (P≤0,05) sin carencia de ajuste significativa. Los resultados sugieren que se puede alcanzar 42,62%; 36,54% y 292,16%, para PP, PW y GS, respectivamente, después de 4 - 6 h de proceso, con aceptación sensorial del 100% y reducciones en los recuentos microbianos de más de dos ciclos logarítmicos, utilizando las condiciones definidas en la optimización (44,99⁰C y 2,48% de ácido cítrico).COL00107718application/pdfengUniversidad Nacional de Colombia, Facultad de Ciencias AgrariasGrupo de Nutrición y Tecnología de AlimentosBogotá, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodologyOptimización de la deshidratación osmótica de piña (Ananas comosus L.) aplicando superficies de respuestaÁcido CítricoCitric AcidFrutasFruitAlimentos - deshidratación, secado, etc.Food - DryingPiñaPineappleSecado osmóticoOsmotic dryingAnanás comosusposcosechaPost harvesthttp://aims.fao.org/aos/agrovoc/c_36939http://aims.fao.org/aos/agrovoc/c_386Agron. Colomb.Agronomía Colombiana249256292ORIGINALZapataJose_2011_OptimizationOsmoticDehydrationPineapple(Ananas comosus L.).pdfZapataJose_2011_OptimizationOsmoticDehydrationPineapple(Ananas comosus L.).pdfArtículo de investigaciónapplication/pdf1156643http://bibliotecadigital.udea.edu.co/bitstream/10495/24049/1/ZapataJose_2011_OptimizationOsmoticDehydrationPineapple%28Ananas%20comosus%20L.%29.pdf9b7659ad09cf5781790e4f670adc2effMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81051http://bibliotecadigital.udea.edu.co/bitstream/10495/24049/2/license_rdfe2060682c9c70d4d30c83c51448f4eedMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/24049/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/24049oai:bibliotecadigital.udea.edu.co:10495/240492021-11-12 18:36:58.848Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |