Storage stability of mango processed by osmotic dehydration and oven drying

Acta Horticulturae

Volumn 645, Issue , 2004, Pages 279-284

  Souza Neto, M A ^a   Souza Filho, M S M ^a   Lima, J R ^a   Borges, M F ^a   Maia, G A ^b   Figueiredo, R W ^b  

^a EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Color changes; Intermediate moisture foods; Microbiological stability; Sensory evaluation; Vacuum

Indexed keywords

EID: 84879644408     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2004.645.30     Document Type: Conference Paper

References (8)

1. th ed. American Public Health Association, Washington.
2. Fito, P., Chiralt, A., Barat, J.M., Andrés, A. and Martínez, J. 2001. Vacuum impregnation for development of new dehydrated products. J. Food Eng. 49:297-302.
3. Hocking, A.D. 1988. Molds and yeasts associated with foods of reduced water activity: ecological interaction. p.57-72. In: C.C. Seow (ed.), Food preservation by moisture control. Elsevier, New York.
4. INSTITUTO ADOLFO LUTZ. 1985. Normas analíticas do Instituto Adolfo Lutz: métodos químicos e físicos para análises de alimentos. Vol. 1. IAL, São Paulo.
5. Sereno, A.M., Hubinger, M.D., Comesaña, J.F. and Correa, A. 2001. Prediction of water activity of osmotic solutions. J. Food Eng. 49:103-114.
6. Shi, X.Q., Fito, P. and Chiralt, A. 1995. Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits. Food Res. Intl. 28 (5):445-454.
7. Torreggiani, D. 1993. Osmotic dehydration in fruit and vegetable processing. Food Res. Intl. 26:59-68.
8. Vial, C., Guilbert, S. and Cuq, J.L. 1991. Osmotic dehydration of kiwi fruits: influence of process variables on the color and ascorbic acid content. Sciences des Aliments 11 (1):63-84.