Parâmetros de qualidade na produção de abacaxi desidratado

Abstract

The present study aimed to evaluate the quality parameters in the production of dehydrated pineapple. The experiment was carried through in the Laboratory of Processing Technology of Products of Animal and Vegetal Origin (TPAV) of the Department of Agrarian Sciences of the Universidade Estadual de Montes Claros- UNIMONTES, campus of Janaúba, Minas Gerais. Before the dehydration, the 'Pérola' pineapple fruits were submitted daily to pre-treatments using sucrose solution 70% and fermentation. The used design was entirely at random (DIC), in factorial schemes with three repetitions. They were used 12, 36 and 60 hours of fermentation, solution with pH 5,59 and 3,5. The drying curves, physical-chemical analyses, color, shrinking, texture, higroscopicity, stability and adsorption isotherms were determined. An exponential mathematical model adjusted the drying curves satisfactorily. The dehydrated pineapple presented physical-chemical values of water activity, pH, total soluble solids and humidity adjusted for its stability. The used fermentation times and pH did not present significant effect on the humidity content, pH, shrinking and texture of the pineapple. The Peleg, GAB and Oswin models produced satisfactory adjustments to adsorption isotherms of pineapple humidity. The analyses indicated that the fruits produced in pH 5,59 and fermentation time 36 hours resulted in lesser loss of color.