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首页> 外文期刊>Revista Brasileira de Fruticultura >Análise físico-química, microbiológica e sensorial de frutos de manga submetidos à desidrata??o osmótico-solar
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Análise físico-química, microbiológica e sensorial de frutos de manga submetidos à desidrata??o osmótico-solar

机译：渗透-太阳能脱水的芒果果实的理化，微生物学和感官分析

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Mango pulps were submitted to solar drying processing after osmotic pre-treatment in order to obtain intermediate moisture products. Four osmotic pre-treatments were tested, which were: immersion in sucrose solutions at 45o Brix, 55o Brix, 65o Brix and immersion in sequenced solutions of 45o, 55o and 65o Brix. The processing involved the following steps: osmotic dehydration in sucrose solutions additioned with conserving substances and solar drying. After drying, the 55o and 65o Brix treatments were selected through sensorial analysis for evaluation of the stability during 180 days of storage at room temperature (28o C). During all the processing and/or after obtaining the final product, it was done three kinds of evaluation, which were: analytic determinations (water activity, pH, total acid, vitamin C, soluble solids, moisture, total sugar, reducing sugars), microbiological analysis and sensorial tests. According to the results obtained, these products have shown good stability regarding to microbiological and sensorial features.
机译：渗透预处理后，芒果果肉经过太阳能干燥处理，以获得中间水分产品。测试了四种渗透预处理，分别是：浸入45o Brix，55o Brix，65o Brix的蔗糖溶液中，以及浸入45o，55o和65o Brix的顺序溶液中。加工过程包括以下步骤：在蔗糖溶液中渗透脱水并添加保护物质并进行太阳能干燥。干燥后，通过感官分析选择55o和65o Brix处理，以评估在室温（28o C）下储存180天的稳定性。在所有加工过程中和/或获得最终产品后，进行了三种评估，分别是：分析测定（水活度，pH，总酸，维生素C，可溶性固体，水分，总糖，还原糖），微生物分析和感官测试。根据获得的结果，这些产品在微生物和感官特征方面显示出良好的稳定性。

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