Study of the process of osmótica dehydration and drying of filés of it will mapará (Hypophthalmus edentatus). / Estudo do processo de desidratação osmotica e secagem de files de mapara (Hypophthalmus edentatus).

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

It was studied the influence of the osmotic dehydration process using binary (water + NaCl) and ternary (water + NaCl + sucrose and water + NaCl + corn syrup) solutions in the convective drying of “maparᔠcatfish (Hypophthalmus edentatus). The influence of temperature, salt concentration, sugar concentration, immersion time on the responses of weight loss, water loss, solid gain, tiobarbituric acid number (TBA), solid gain / water loss (SG/WL) and water activity was evaluated, through the Response Surface Methodology (RMS). For each solution it was chosen a condition to proceed convective drying and that condition was determined by the smallest values of the SG/WL ratio and TBA. The chosen conditions were: 46°C of temperature, 22% of salt concentration and immersion time of 7 hours for dehydration using water + NaCl; 42°C of temperature, 11.5% of salt dehydration, 30% of sugar concentration and immersion time of 8 hours for dehydration using water + NaCl + sucrose and 46°C of temperature, 13% of salt concentration and 32.5% of sugar concentration using water + NaCl + sucrose. Convective drying was carried out in a fixed bed dryer at 40, 50 e 60°C and air velocity of 1.5m/s. Drying curves were fitted using a diffusional model, considering no shrinkage, and using Page’s model. The obtained diffusion coefficients were in the order of 10-10 m2/s. The Page’s model presented better fittings in relation to the diffusional model. The sensorial analysis shown great acceptability of all samples, unless osmotically dehydrated “maparᔠcatfish with NaCl + corn syrup solution.

ASSUNTO(S)

fish - drying pesacados - secagem fish - osmotic dehydration pescados - desidratação osmotica

ACESSO AO ARTIGO

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