http://lattes.cnpq.br/7721870218745681; RIBEIRO, Carmelita de Fátima Amaral.
Resumo:
The mango {Mangifera indica. L) it is one of the more popular tropical fruits of the
world, she stands out for the flavor, smell and nutritious value. In spite of the high
technology used in the production of mango, great losses powder-crops still exist, due to
climatic, physical and chemical factors. One of the main causes of the deterioration of
fresh and also conserved victuals is the amount of present free water in the same ones.
This work was driven with the objective of studying the process of osmotic and kinetic
dehydration of drying conventional for obtaining of dry products of mango Tommy
Atkins. The solutions used in the process of osmotic dehydration were of sucrose and
corn syrup. The osmotic dehydration was accomplished in agreement with a planning
complete fatorial 23, with central and axial points, totalizando 17 rehearsals. The
influence of each variable and its interactions on the answers were analyzed through
variance analysis (ANOVA), test F and determination coefficient (R2). It was verified
that the factors (temperature, concentration and time) showed to have significant effect
on the weight loss, loss of water and gain of solids of dehydrated sleeve, inside of the
studied strips, that is to say, with those factors adulfs increase it went to it influences on
the studied answers. In this study the factors concentration and temperature were the
one of larger influence in the process of osmotic dehydration. The found great
conditions of osmotic dehydration used as pré-treatment for obtaining of a larger loss of
water and a smaller gain of solids were: temperatures of 50 and 40°C, concentration of
40 and 50% and time of immersion of 90 and 160 minutes, for the mango dehydrated in
sucrose solution and corn syrup, respectively. The stage of drying conventional of the
samples in natura and dehydrated it was accomplished in dryer of fixed bed, in the
temperatures of 30, 40 and 50°C and speed ofthe air of 2,1 m/s"1. The experimental data
of were drying conventional adjusted by Page model. The final product was evaluated
by the pH, acidity and total sugars and reducers.