Avaliação qualitativa da manga Tommy Atkins desidratada por diferentes métodos e em diferentes temperaturas

Abstract

The objective of this study was to determine the drying kinetics and quality after dehydration of manga Tommy Atkins by different methods. Were performed processes of dehydration by artificial drying in an oven with forced air at temperatures of 50 and 60 °C; by means of natural dehydration in solar dryer; and by means of osmotic dehydration with complementation by convective drying at a temperature of 65 °C. The qualitative characterization was performed before and after dehydration, being quantified the degree of total soluble solids (TSS) and the pH. The color of the product was evaluated by means of coordinated L*, a* and b*, and the chromatic index: Hue angle and chroma. It is also reducing the size of the slices after dehydration. The results showed that there was significant variation of aspects related to the color of the slices of mango, as increased vivacity and intensity of color. The pH has become less acidic after dehydration, with the exception of the manga subjected to pre-treatment that osmotic contained citric acid in its composition. There was an increase of the TSS in all treatments, being superior when performed osmotic dehydration. Regardless of the dehydration process, there was a reduction of surface area above 40%, with greater intensity in the osmotic dehydration + convective drying and dehydration native (sun). The solar dehydration showed a higher rate of drying, being the completion of the process achieved in less time than the others. The osmotic dehydration associated with convective drying was the one that took more time to stabilization of moisture, which was at 25%b.u (decimal 0.33 b.s.).