Composite Coatings Applied to Fresh and Blanched Chayote (Sechium edule) and Modeling of the Drying Kinetics and Sorption Isotherms.

Sustainable methods such as convective drying have regained interest in reducing the loss and waste of food produce. Combined with techniques like blanching and edible coatings, they could serve as useful tools in food processing development. Composite coatings comprising pectin, soy protein isolate, and xanthan gum were optimized using response surface methodology with the Box-Behnken design. This optimization aimed to investigate their effects on the moisture content, water activity, total color, and rehydration ratio of fresh and blanched chayote slices. Additionally, the study explored the modeling of the drying kinetics and sorption isotherms of chayote (Sechium edule) slices. Soy protein and xanthan gum were found to primarily influence the moisture content (ranging from 5.44% to 9.93%), and pectin influenced water activity (033 to 0.53) of the fresh-coated chayote, while pectin affected the aw (2.13-8.28) and rehydration of the blanch-coated chayote. The optimized formulations for both fresh and blanched chayote were utilized to assess the drying kinetics behavior and sorption isotherms. The best fit (R2: 0.996 to 0.999) was achieved with the parabolic model for thin-layer materials. Furthermore, the sorption isotherms of chayote displayed a Type IV behavior, with the BET model being the most suitable for describing the sorption behavior of materials with low water activity. The predicted values offer valuable data for optimizing processing conditions to enhance the quality and stability of dried chayote.

Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds.

Ilex paraguariensis is a native tree from South America known for the presence of bioactive compounds, and its processed leaves are consumed as hot and cold infusions. After harvest (step 1), the leaves are subjected to flame blanching to inactive the enzymes (step 2), followed by drying and milling (step 3). The impacts of I. paraguariensis processing on leaf composition were investigated by extracting the major compounds (chlorogenic and isochlorogenic acids (3-CQA, 4-CQA, 5-CQA, 3,4-DQA, 3,5-DQA and 4,5-DQA), p-coumaric acid, caffeine and rutin) using different ratios of ethanol and water as extraction solvent (EW 25:75, 50:50, and 75:25 (w/w)). The solvent ratio of EW 50:50 was more effective in extracting the chlorogenic acids isomers, with retention of chlorogenic acids of 3463, 9485, and 9516 µg mL- 1 for steps 1, 2, and 3, respectively. Rutin and p-coumaric acid exhibited similar behavior with the increment of processing steps; however, p-coumaric acid was only detected in steps 2 and 3 for the solvent ratios EW 50:50 and 25:50. The caffeine extraction from I. paraguariensis varied from 936 to 1170 µg mL- 1 for all processing steps, with emphasis on its concentration extracted in step 1. The evolution of processing steps led to a higher retention of phenolic compounds from I. paraguariensis, which was not observed when using different solvent ratios, and the solvent ratio EW 50:50 was more effective for the extraction of chlorogenic acids. The successful extraction of chlorogenic acids from I. paraguariensis in this study proved to be a promising alternative for the use of yerba mate beyond the cuia cup.

Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching.

Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine the optimal treatment that maximizes sulforaphane content in broccoli sprouts. Broccoli seeds (cv. Traditional) grown under controlled conditions were harvested after 11 days from germination and subjected to different blanching conditions based on a central composite design with temperature and time as experimental factors. Results were analyzed by ANOVA followed by a Tukey test. The optimum conditions were identified through response surface methodology. Blanching increased sulforaphane content compared with untreated sprouts, agreeing with a decrease in total glucosinolates and glucoraphanin content. Temperature significantly affected SFN content. Higher temperatures and shorter immersion times favor glucoraphanin hydrolysis, thus increasing SFN content. The optimum conditions were blanching at 61 °C for 4.8 min, resulting in 54.3 ± 0.20 µmol SFN/g dry weight, representing a 3.3-fold increase with respect to untreated sprouts. This is the highest SFN content reported for sprouts subjected to any treatment so far. The process described in this work may contribute to developing functional foods and nutraceuticals that provide sulforaphane as an active principle.

Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.).

Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study evaluated the effect of four different drying conditions: (1) Traditional Drying (TD), (2) Swell Drying (SD), (3) DIC Blanching + Traditional Drying (BTD), and (4) DIC Blanching + Swell Drying (BSD) on the antioxidant content and the antioxidant activity of red beetroots. Obtained results showed that in all the cases, by comparing to Traditional Drying (TD), the coupling of a DIC Blanching pre-treatment to a Swell Drying treatment (BSD) maintained or enhanced the preservation of the Total Phenolic Compounds (TPC), the Total Flavonoids Compounds (TFC), the Betanin Concentration (BC), the Trolox Equivalent Antioxidant Capacity (TEAC), and the Free Radical Scavenging Activity by DPPH (IC50) of red beetroots. Various studies have shown that thanks to the expanded and porous structure triggered by the Swell Drying process, it has been possible to achieve better antioxidants extraction and better whole quality. Hence, by coupling DIC as a blanching-steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility.

A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps. The design was used on freshly harvested and four-month stored potatoes. The critical factors found were temperature and frying time, and the interaction between blanching treatment and slice thickness. Once frying conditions were selected, an acrylamide content of 725 and 1030 mg kg-1 was found for non-stored and 4-month stored tubers, with adequate textural parameters in both cases. The difference in concentration is related to storage conditions, which must be controlled in order to control acrylamide levels. Bioaccesibility studies demonstrated that acrylamide concentration remained at 70%, and reductions took place mainly at the intestinal phase, as a result of reaction with nucleophilic compounds.

Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice / Efeito do branqueamento nos compostos bioativos e na viabilidade de Lactobacillus rhamnosus GG antes e após simulação in vitro do sistema digestivo em suco de jabuticaba

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A with nonblanched fruits, and B with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents...(AU)

A viabilidade de Lactobacillus rhamnosus GG (LGG) em sucos de jabuticaba e sua sobrevivência ao trato gastrointestinal (TGI) simulado in vitro foram estudadas. Foram preparados dois sucos: A (com frutas não branqueadas) e B (com frutas branqueadas), os quais foram adicionados de LGG e mantidos a 8 °C durante 28 dias. O tratamento controle consistiu dos sucos sem adição de probiótico. Determinouse a viabilidade e a sobrevivência in vitro de LGG nos sucos, coliformes termotolerantes, Salmonella sp., pH, acidez, sólidos solúveis totais (SST), cor, capacidade antioxidante, compostos fenólicos totais, antocianinas totais e ácido ascórbico, além da aceitabilidade em escala hedônica de 9 pontos. O branqueamento interferiu (p < 0,05) na viabilidade de LGG, sendo que o suco A apresentou maior viabilidade desta bactéria comparado ao suco B. A contagem de LGG após a simulação da sobrevivência in vitro foi < 1,0 Log UFC mL-1 estimado, demonstrando a baixa resistência da estirpe às condições do TGI simulado quando veiculado pelos sucos de jabuticaba. Os sucos atenderam aos padrões microbiológicos estabelecidos pela legislação. O pH, acidez e SST dos sucos foram influenciados pelo branqueamento (p < 0,05), sendo os valores médios de 5,03, 0,46%, 15,38 °Brix para os sucos A e 5,12, 0,66% e 16,05 °Brix para os sucos B, respectivamente. A adição do probiótico não influenciou estas características (p > 0,05). Os sucos B apresentaram menor luminosidade (L*) e maior valor de a* com coloração mais escura e avermelhada. Ambos os sucos apresentaram valores positivos para a coordenada b*. Os sucos revelaram ser fonte de compostos fenólicos como antocianinas, responsáveis pela considerável capacidade antioxidante dos produtos. Não foi observado efeito do tempo e da adição de LGG na capacidade antioxidante, compostos fenólicos totais e antocianinas...(AU)

Industrial processing of canned beans / Revisão: processamento industrial do feijão tipo enlatado

Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in peoples diets by other foods. An alternative preparation that supplies modern consumers demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.(AU)

O feijão destaca-se no cenário mundial como uma leguminosa rica em proteínas e com alto valor nutricional, sendo estando entre uma das espécies mais cultivadas em todo o mundo. Porém, observa-se diminuição do consumo deste alimento devido à demanda de tempo no seu preparo doméstico, sendo então substituído na dieta. Uma alternativa que atende as demandas do consumidor moderno é o processamento industrial. O objetivo deste trabalho é fornecer uma revisão de literatura abordando informações sobre o processamento tipo enlatado em feijão. Atualmente, no Brasil, são realizados poucos trabalhos dentro desta linha de pesquisa, visto que o maior enfoque é para a qualidade tecnológica dos grãos para o consumo tradicional, na forma seca. Neste material são apresentadas informações sobre alguns conceitos e detalhes do processamento industrial, das operações unitárias na produção e dos parâmetros de qualidade avaliados no feijão enlatado. Espera-se, contribuir com a cadeia produtiva do feijão brasileiro, aumentando o consumo e as demandas do processamento industrial, tanto em mercado interno quanto para futuras exportações do produto.(AU)

Industrial processing of canned beans / Revisão: processamento industrial do feijão tipo enlatado

Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in peoples diets by other foods. An alternative preparation that supplies modern consumers demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

O feijão destaca-se no cenário mundial como uma leguminosa rica em proteínas e com alto valor nutricional, sendo estando entre uma das espécies mais cultivadas em todo o mundo. Porém, observa-se diminuição do consumo deste alimento devido à demanda de tempo no seu preparo doméstico, sendo então substituído na dieta. Uma alternativa que atende as demandas do consumidor moderno é o processamento industrial. O objetivo deste trabalho é fornecer uma revisão de literatura abordando informações sobre o processamento tipo enlatado em feijão. Atualmente, no Brasil, são realizados poucos trabalhos dentro desta linha de pesquisa, visto que o maior enfoque é para a qualidade tecnológica dos grãos para o consumo tradicional, na forma seca. Neste material são apresentadas informações sobre alguns conceitos e detalhes do processamento industrial, das operações unitárias na produção e dos parâmetros de qualidade avaliados no feijão enlatado. Espera-se, contribuir com a cadeia produtiva do feijão brasileiro, aumentando o consumo e as demandas do processamento industrial, tanto em mercado interno quanto para futuras exportações do produto.

Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice / Efeito do branqueamento nos compostos bioativos e na viabilidade de Lactobacillus rhamnosus GG antes e após simulação in vitro do sistema digestivo em suco de jabuticaba

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A – with nonblanched fruits, and B – with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents...

A viabilidade de Lactobacillus rhamnosus GG (LGG) em sucos de jabuticaba e sua sobrevivência ao trato gastrointestinal (TGI) simulado in vitro foram estudadas. Foram preparados dois sucos: A (com frutas não branqueadas) e B (com frutas branqueadas), os quais foram adicionados de LGG e mantidos a 8 °C durante 28 dias. O tratamento controle consistiu dos sucos sem adição de probiótico. Determinouse a viabilidade e a sobrevivência in vitro de LGG nos sucos, coliformes termotolerantes, Salmonella sp., pH, acidez, sólidos solúveis totais (SST), cor, capacidade antioxidante, compostos fenólicos totais, antocianinas totais e ácido ascórbico, além da aceitabilidade em escala hedônica de 9 pontos. O branqueamento interferiu (p 0,05). Os sucos B apresentaram menor luminosidade (L*) e maior valor de a* com coloração mais escura e avermelhada. Ambos os sucos apresentaram valores positivos para a coordenada b*. Os sucos revelaram ser fonte de compostos fenólicos como antocianinas, responsáveis pela considerável capacidade antioxidante dos produtos. Não foi observado efeito do tempo e da adição de LGG na capacidade antioxidante, compostos fenólicos totais e antocianinas...

Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca).

Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a∗) and the total chlorophylls content. The main volatiles in fresh leaves [(Z)-3-hexenal, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate] were drastically reduced by blanching and suppressed by boiling. Other compounds like pentanal and 6-methyl-5-hepten-2 one arose from blanching and boiling. A boiling time of 60min is adequate for the culinary process of grapevine leaves, since the product is considered edible and the pigments and volatile changes are not as drastic as observed at 75 and 90min of boiling.

Industrial processing of canned beans

ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in peoples diets by other foods. An alternative preparation that supplies modern consumers demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

RESUMO: O feijão destaca-se no cenário mundial como uma leguminosa rica em proteínas e com alto valor nutricional, sendo estando entre uma das espécies mais cultivadas em todo o mundo. Porém, observa-se diminuição do consumo deste alimento devido à demanda de tempo no seu preparo doméstico, sendo então substituído na dieta. Uma alternativa que atende as demandas do consumidor moderno é o processamento industrial. O objetivo deste trabalho é fornecer uma revisão de literatura abordando informações sobre o processamento tipo enlatado em feijão. Atualmente, no Brasil, são realizados poucos trabalhos dentro desta linha de pesquisa, visto que o maior enfoque é para a qualidade tecnológica dos grãos para o consumo tradicional, na forma seca. Neste material são apresentadas informações sobre alguns conceitos e detalhes do processamento industrial, das operações unitárias na produção e dos parâmetros de qualidade avaliados no feijão enlatado. Espera-se, contribuir com a cadeia produtiva do feijão brasileiro, aumentando o consumo e as demandas do processamento industrial, tanto em mercado interno quanto para futuras exportações do produto.

Industrial processing of canned beans / Revisão: processamento industrial do feijão tipo enlatado

ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

RESUMO: O feijão destaca-se no cenário mundial como uma leguminosa rica em proteínas e com alto valor nutricional, sendo estando entre uma das espécies mais cultivadas em todo o mundo. Porém, observa-se diminuição do consumo deste alimento devido à demanda de tempo no seu preparo doméstico, sendo então substituído na dieta. Uma alternativa que atende as demandas do consumidor moderno é o processamento industrial. O objetivo deste trabalho é fornecer uma revisão de literatura abordando informações sobre o processamento tipo enlatado em feijão. Atualmente, no Brasil, são realizados poucos trabalhos dentro desta linha de pesquisa, visto que o maior enfoque é para a qualidade tecnológica dos grãos para o consumo tradicional, na forma seca. Neste material são apresentadas informações sobre alguns conceitos e detalhes do processamento industrial, das operações unitárias na produção e dos parâmetros de qualidade avaliados no feijão enlatado. Espera-se, contribuir com a cadeia produtiva do feijão brasileiro, aumentando o consumo e as demandas do processamento industrial, tanto em mercado interno quanto para futuras exportações do produto.

Heat Transfer during Blanching and Hydrocooling of Broccoli Florets.

The objective of this work was to simulate heat transfer during blanching (90 °C) and hydrocooling (5 °C) of broccoli florets (Brassica oleracea L. Italica) and to evaluate the impact of these processes on the physicochemical and nutrimental quality properties. Thermophysical properties (thermal conductivity [line heat source], specific heat capacity [differential scanning calorimetry], and bulk density [volume displacement]) of stem and inflorescence were measured as a function of temperature (5, 10, 20, 40, 60, and 80 °C). The activation energy and the frequency factor (Arrhenius model) of these thermophysical properties were calculated. A 3-dimensional finite element model was developed to predict the temperature history at different points inside the product. Comparison of the theoretical and experimental temperature histories was carried out. Quality parameters (firmness, total color difference, and vitamin C content) and peroxidase activity were measured. The satisfactory validation of the finite element model allows the prediction of temperature histories and profiles under different process conditions, which could lead to an eventual optimization aimed to minimize the nutritional and sensorial losses in broccoli florets.

Pré-tratamentos na secagem e reidratação de champignon em fatias / Pretreatments in drying and rehydration of mushrooms slices

O objetivo deste trabalho foi avaliar o efeito de dois pré-tratamentos (pt) na desidratação osmo-convectiva: Pré-tratamento químico a 20°C por 5min em solução de ácido cítrico, bissulfito de sódio e carbonato de cálcio a 0,1% cada (pt-ABC) e por branqueamento a 80°C por 5min (pt-B), bem como a combinação pt-ABC seguido de pt-B (amostra:solução = 1:10 w/w). O pt-ABC provocou aumento de massa (13% em média) entretanto o pt-B perda (-34% em média). A desidratação osmótica a 20°C por 60min em solução de NaCl a 10% reduziu a massa de fatias não pré-tratadas em 43%. Esse nível de redução de massa não pode ser atingido com o uso do pt-ABC, mas melhorou para 49% para fatias submetidas ao pt-B. Os pré-tratamentos reduziram o tempo de secagem (70°C e com circulação de ar de 18m³ h-1) de 150min para 60min para atingir o nível de atividade de água do produto seco igual ou menor a do produto comercial. As fatias submetidas ao pt-ABC ou do controle apresentaram boa capacidade de reidratação. As fatias que foram submetidas aos dois pré-tratamentos apresentaram coloração mais clara e menos enrugadas após secagem, aparência similar foi observada às do pt-ABC. O pt-ABC pode ser usado para se obter fatias de champignon seco com aspecto visual e capacidade de reidratação adequados para o desenvolvimento de novos produtos para consumo direto ou que necessite reidratação.(AU)

The objective of this paper was assessments the effect of pre-treatment (pt) in osmo-convective dehydration: Chemical pretreatment at 20°C for 5min with 0.1% solution of citric acid, sodium bisulfite and calcium carbonate (pt-ABC) and bleaching at 80°C for 5min (pt-B), as well the combination pt-ABC followed by pt-B (sample:solution = 1:10 w/w). The pt-ABC provoked mass increase (13% on average), while pt-B caused loss (-34% on average). Osmotic dehydration at 20°C for 60 min with 10% NaCl reduced mass of slices not pretreated at 43%. This level of mass reduction was not achieved for the pt-ABC, but it was improved for 49% to slices subjected to pt-B. Pretreatments reduced drying time (70°C and air circulation 18m³ h-1) from 150min to 60min to achieve the desired a w. Water activity of dried product was equal to or less than the commercial product. Slices subjected to pt-ABC or from control group had good rehydration capacity. Slices subjected to combined pt and dried showed lighter color and were less wrinkled. pt-ABC allowed very similar results. The pt-ABC must be used to obtain slices of dry champignon with visual aspect and rehydration capacity suitable for the development of new products for direct consumption or require rehydration.(AU)

Pré-tratamentos na secagem e reidratação de champignon em fatias / Pretreatments in drying and rehydration of mushrooms slices

O objetivo deste trabalho foi avaliar o efeito de dois pré-tratamentos (pt) na desidratação osmo-convectiva: Pré-tratamento químico a 20°C por 5min em solução de ácido cítrico, bissulfito de sódio e carbonato de cálcio a 0,1% cada (pt-ABC) e por branqueamento a 80°C por 5min (pt-B), bem como a combinação pt-ABC seguido de pt-B (amostra:solução = 1:10 w/w). O pt-ABC provocou aumento de massa (13% em média) entretanto o pt-B perda (-34% em média). A desidratação osmótica a 20°C por 60min em solução de NaCl a 10% reduziu a massa de fatias não pré-tratadas em 43%. Esse nível de redução de massa não pode ser atingido com o uso do pt-ABC, mas melhorou para 49% para fatias submetidas ao pt-B. Os pré-tratamentos reduziram o tempo de secagem (70°C e com circulação de ar de 18m³ h-1) de 150min para 60min para atingir o nível de atividade de água do produto seco igual ou menor a do produto comercial. As fatias submetidas ao pt-ABC ou do controle apresentaram boa capacidade de reidratação. As fatias que foram submetidas aos dois pré-tratamentos apresentaram coloração mais clara e menos enrugadas após secagem, aparência similar foi observada às do pt-ABC. O pt-ABC pode ser usado para se obter fatias de champignon seco com aspecto visual e capacidade de reidratação adequados para o desenvolvimento de novos produtos para consumo direto ou que necessite reidratação.

The objective of this paper was assessments the effect of pre-treatment (pt) in osmo-convective dehydration: Chemical pretreatment at 20°C for 5min with 0.1% solution of citric acid, sodium bisulfite and calcium carbonate (pt-ABC) and bleaching at 80°C for 5min (pt-B), as well the combination pt-ABC followed by pt-B (sample:solution = 1:10 w/w). The pt-ABC provoked mass increase (13% on average), while pt-B caused loss (-34% on average). Osmotic dehydration at 20°C for 60 min with 10% NaCl reduced mass of slices not pretreated at 43%. This level of mass reduction was not achieved for the pt-ABC, but it was improved for 49% to slices subjected to pt-B. Pretreatments reduced drying time (70°C and air circulation 18m³ h-1) from 150min to 60min to achieve the desired a w. Water activity of dried product was equal to or less than the commercial product. Slices subjected to pt-ABC or from control group had good rehydration capacity. Slices subjected to combined pt and dried showed lighter color and were less wrinkled. pt-ABC allowed very similar results. The pt-ABC must be used to obtain slices of dry champignon with visual aspect and rehydration capacity suitable for the development of new products for direct consumption or require rehydration.

Efeito do estiolamento parcial e do ácido indolbutírico (IBA) no enraizamento de estacas de ramos de goiabeira serrana (Feijoa sellowiana, Berg)

With the aim of verifying branching and indolbutyric acid (IBA) effects on the rootling of cuttings of feijoa, this work was carried out considering three different dates of blanching, in greenhouse. The branching of various plants with uniform size and age was performed prior to branch trimming. Branch cuttings obtained at three blanching times (Zero, 40 and 60 days); treated with Zero; 5000; 7000; 9000 and 11000 ppm of power IBA, were used. The number of rooted cuttings was evaluated in order to calculate percent rooting. The results showed that the blanching was effective in rooting and the best time was variable according to the date of branch blanching; the IBA showed negative effect on rooting.

Com o objetivo de verificar o efeito do estiolamento parcial dos ramos e do ácido indolbutírico (IBA), no enraizamento de estacas de Feijoa sellowiana, conduziu-se este trabalho de enraizamento em três épocas de estiolamento, utilizando-se câmara de nebulização. Antes das estacas serem retiradas efetuou-se o estiolamento dos ramos de diversas plantas, com uniformidade de tamanho e idade. Foram utilizadas estacas de ramos em três intervalos de estiolamento (zero, 40 e 60 dias), tratadas com Zero; 5000; 7000; 9000 e 11000 ppm de IBA, na formulação de pó. Foi avaliado o número de estacas enraizadas, determinando-se a percentagem de enraizamento. Os resultados mostraram que estiolamento parcial foi efetivo para o enraizamento, sendo que o melhor intervalo foi variável conforme a época de estiolamento dos ramos e o IBA teve efeito negativo sobre o enraizamento.

Efeito do estiolamento parcial e do ácido indolbutírico (IBA) no enraizamento de estacas de ramos de goiabeira serrana (Feijoa sellowiana, Berg)

With the aim of verifying branching and indolbutyric acid (IBA) effects on the rootling of cuttings of feijoa, this work was carried out considering three different dates of blanching, in greenhouse. The branching of various plants with uniform size and age was performed prior to branch trimming. Branch cuttings obtained at three blanching times (Zero, 40 and 60 days); treated with Zero; 5000; 7000; 9000 and 11000 ppm of power IBA, were used. The number of rooted cuttings was evaluated in order to calculate percent rooting. The results showed that the blanching was effective in rooting and the best time was variable according to the date of branch blanching; the IBA showed negative effect on rooting.

Com o objetivo de verificar o efeito do estiolamento parcial dos ramos e do ácido indolbutírico (IBA), no enraizamento de estacas de Feijoa sellowiana, conduziu-se este trabalho de enraizamento em três épocas de estiolamento, utilizando-se câmara de nebulização. Antes das estacas serem retiradas efetuou-se o estiolamento dos ramos de diversas plantas, com uniformidade de tamanho e idade. Foram utilizadas estacas de ramos em três intervalos de estiolamento (zero, 40 e 60 dias), tratadas com Zero; 5000; 7000; 9000 e 11000 ppm de IBA, na formulação de pó. Foi avaliado o número de estacas enraizadas, determinando-se a percentagem de enraizamento. Os resultados mostraram que estiolamento parcial foi efetivo para o enraizamento, sendo que o melhor intervalo foi variável conforme a época de estiolamento dos ramos e o IBA teve efeito negativo sobre o enraizamento.