Use of a combined process of osmotic dehydration and deep-fat frying to obtain mango chips from the cultivar Tommy Atkins

Acta Horticulturae

Volumn 645, Issue , 2004, Pages 285-291

  Pompeu Torezan, Gabriela A ^a   Favareto, Paulo Campos ^a   Pallet, Dominique ^a   De Menezes, Hilary Castle ^a   Reynes, Max ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b CIRAD   (France)

Author keywords

Chips; Frying; Mangifera indica; Pre treatments; Vacuum

Indexed keywords

EID: 33750947575     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (23)

1. Ammawath, W., Che Man, Y.B., Yusof, S., Rahman, R.A. 2002. Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips. Journal of the Science of Food and Agriculture. 82: 1621-1627.
2. A.O.A.C. Association of Official Analytical Chemists. 1997. Official Methods of Analysis. Gaithersburg: AOAC. 16.ed.
3. Benassi, M.T. 1990. Análise dos efeitos de diferentes parâmetros na estabilidade de vitamina C em vegetais processados. Dissertação (Mestre em Tecnologia de alimentos). Campinas, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas.
4. Bligh, E.G., Dyer, W.J. 1959. A rapid method of total lipid extration and purification. Can. J. Biochem. Physiol. 37: 911-917.
5. Bohuon, P., Raoult-Wack, A.L. Procédé de deshydratation osmotique. In: Le Meste, M.; Simatos, D.; Lorient, D. 2002. L'eau dans les aliments. Paris: Lavoisier Tec et Doc. p.405-428.
6. Contreras, J.E., Smyrl, T.G. 1981. An evaluation of osmotic concentration of apple rings using corn syrup solids solutions. Can. Inst. Food Science Technology Journal. v.14, 4: 310-314.
7. Diaz, A., Totte, A., Giroux, F., Reynes, M., Raoult-Wack, A.L. 1996. Deep-fat frying of plantain (Musa paradisiaca L). I - Characterization of control parameters. Lebensm.- Wiss. u. Technol. v.29, 5-6: 489-497.
8. Diaz, A., Trystam, G., Vitrac, O., Dufour, D., Raoult-Wack, A.L. 1999. Kinetics of moisture loss and fat absorption during frying for different varieties of plantain. Journal of the Science of Food and Agriculture. 79: 291-299.
9. Ertekin, F.K., Cakaloz, T. 1996. Osmotic dehydration of peas. II. Influence of osmosis on drying behavior and product quality. Journal of Food Processing and Preservation. 20: 87-104.
10. Heng, K., Guilbert, S., Cuq, J.L. 1990. Osmotic dehydration of papaya: influence of process variables on the producy quality. Sciences des Aliments. 10: 831-848.
11. Meilgaard, M., Civille, G.V., Carr, B.T. 1999. Sensory evaluation techniques. Boca Raton: CRC. 3ed. 387p.
12. Minolta Camera Co, LTD. 1993. Precise color communication: color control from feeling to instrumentation. Osaka. 49p.
13. Ponting, J.D. 1973. Osmotic dehydration of fruits - Recent modifications and applications. Process Biochemistry. 8: 18-20.
14. Querido, A.F. 2000. Otimização e comparação dos processos de desidratação osmótica a vácuo e a pressão ambiente de pseudofruto de caju (Anacardium occidentale L). Dissertação (Mestre em Tecnologia de alimentos). Campinas, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas.
15. Raoult-Wack, A.L., Guilbert, S., LeMaguer, M., Rios, G. 1991. Simultaneous water and solute transport in shrinking media - Part 1: application to dewatering and impregnation soaking process analysis (osmotic dehydration). Drying Technology. 9: 589-612.
16. Reynes, M., Aymard, C., Aw, B. 1997. Production de chips d'ananas par le procédé combiné deshydratation osmotique-friture. Récents progrés en génie des procédés: La friture - MaÎtrise du procédé et de la qualité des produits. v.11, 59: 139-150. Centre de Coopération International en Recherche Agronomique pour le Développement (CIRAD), Montpellier.
17. Saurel, R., Raoult-Wack, AL., Rios, G., Guilbert, S. 1994. Mass transfer phenoma during osmotic dehydration of apple. I. Fresh plant tissue. International Journal of Food Science and Technology. 29: 531-542.
18. Shi, X.Q., Fito, P., Chiralt, A. 1995. Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits. Food Research International. 28: 445-454.
19. Shyu, S.L.; Hwang, L.S. 2001. Effects of processing conditions on the quality of vacuum fried apple chips. Food Research International. 34: 133-142.
20. Torregiani, D., Bertolo, G. 2001. Osmotic pre-treatments in fruit processing: chemical, physical and structural effects. Journal of Food Engineering. 49: 247-253.
21. Trelea, I.C., Trystam, G., Courtois, F., Raoult-Wack, A.L., Diaz, A. 1997. Modelisation et commande des procedes de friture. Récents progrés en génie des procédés: La friture - MaÎtrise du procédé et de la qualité des produits. v.11, 59: 77-82. Centre de Coopération International en Recherche Agronomique pour le Développement (CIRAD), Montpellier.
22. Varela, G. Current facts about the frying of foods. In: Varela, G., Bender, A E., Morton, I.D. 1985. Frying of Foods: principles, changes, new approaches. Chichester: VCH. p. 9-25.
23. Vitrac, O., Dufour, D., Raoult-Wack, A.L. 1997. Produits frits a base de manioc en Colombie: aptitude clonale et relation procede/qualite. Récents progrés en génie des procédés. v.11, 59: 113-120.