Desidratação osmótica e secagem convectiva de fatias de caju para a elaboração de passas.

Abstract

Cashew has an intense characteristic flavor and advantageous pulp, constituting an excellent raw material for use in new products. Therefore, the objective of this work was 60, cashew from the realization and aggregation (40 °Brix to 40 °C) useful and subsequent convective drying (50 and 60 °C) for the elaboration of cashew passages with 5 and 10 mm of thickness. In all, 8 samples were osmotically dehydrated and 4 in natura were dried. There was an increase in the concentration of the motic solution and in the temperature of the water with water content and increase in water content, the greater the thickness of the slices, the greater or greater the thickness at the end of the process. Pseudofruits with 10 mm, dehydrated at 40 °Brix and 40 °C and dried at 50 °C had the longest drying time. Page, Silva et alii, Newton and Henderson and Pabis models satisfactorily describe the behavior of drying kinetics. The experiments of osmotically dehydrated and dried samples with 5 mm thick slices showed decreasing drying evidence. The boundary condition of the third type proved to be more adequate to describe the drying processes. Osmotically tested characterization methods were selected in order to choose the most selected to look at microbiological and sensory. Samples from the experiments dried at 60 °C were chosen, in which they were observed to change the ratio contents, in addition to carbohydrates, luminosity, a*, b*, chroma and carotenoids. The 10 mm thickness increased the ash, protein, pH, total determination, a*, b*, chroma, carotenoids and chlorophyll a, b and total contents. The 5 mm thickness resulted in higher moisture content, aw, SST, ratio, energy value, shade angle and anthocyanins. The microbio companies by NVISA accept the conformity of the elaboration of the NVISA. The raisin cashews showed good acceptability with scores between 6.0 (I liked to minimize) and 7.0 (I liked it moderately) and purchase intention (3.0 – maybe and 4.0 – I would probably buy).