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Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying

Abstract
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to physicochemical and chromatic parameters, and mechanical properties of Nopal pads. Factors studied were: Three concentrations of sucrose (30, 40, and 50°Brix), calcium lactate (1, 2, and3%), and immersion time (1.5, 2.5, and 3.5 hr). Results [ver mas...]
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to physicochemical and chromatic parameters, and mechanical properties of Nopal pads. Factors studied were: Three concentrations of sucrose (30, 40, and 50°Brix), calcium lactate (1, 2, and3%), and immersion time (1.5, 2.5, and 3.5 hr). Results showed that sucrose concentration and immersion time were the variables with higher influence. Quality properties mentioned before and the final mineral content of the dried samples (at 60°C for 48 hr) were analyzed. The combined drying (OD + HAD) reduced the moisture content in the range of 23% to 30% compared to HAD alone. It was found that the optimization of OD allowed preserving the quality properties, being a good alternative to give an added value for dried Nopal pads [Cerrar]
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Author
Rodriguez, Anabel;   Sancho, Ana Maria;   Barrio, Yanina Ximena;   Rosito, Pablo;   Gozzi, Marta Sofía;  
Fuente
Journal of food processing and preservation : e14183. (08 September 2019)
Date
2019-08-18
Editorial
Wiley
ISSN
1745-4549 (Online)
URI
https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.14183
http://hdl.handle.net/20.500.12123/6048
DOI
https://doi.org/10.1111/jfpp.14183
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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