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Revista Científica UDO Agrícola
Universidad de Oriente Press
ISSN: 1317-9152
Vol. 13, No. 1, 2013, pp. 135-139
Bioline Code: cg13016
Full paper language: Spanish
Document type: Note
Document available free of charge

Revista Científica UDO Agrícola, Vol. 13, No. 1, 2013, pp. 135-139

 en Effect of calcium chloride on slices of osmotically dehydrated mango ( Mangifera indica check for this species in other resources a L.) variety Keitt with vacuum pulse
GÓMEZ, Richard Alejandro; SOMAROO DE FENDEL, Blanca; FARÍAS VERA, Carmen María & MÉNDEZ NATERA, Jesús Rafael

Abstract

The objective was to evaluate the inclusion of calcium chloride on slices of osmotically dehydrated mango variety Keitt applying cycles of vacuum pulse of 23 inHg for a duration of five minutes for eight hours at room temperature in solutions prepared with 65% sucrose, 0.2% of ascorbic acid and percentage concentrations of the mentioned salt of 0.5; 1.5 y 2.5 being the control 0%. The samples were kept immersed in the solutions to reach osmotic equilibrium at 24 hours and the values of water activity (Aw) were determined with values of 0.9191, 0.9053, 0.9179 and 0.9029, respectively. It was found that the higher the concentration of calcium chloride, the Aw was more reduced, moisture loss was larger and the weight reduction occurred more rapidly.

Keywords
Mango; osmotic dehydration at vacuum pulse; calcium chloride

 
 es Efecto del cloruro de calcio sobre láminas de mango ( Mangifera indica check for this species in other resources L.) variedad Keitt deshidratadas osmóticamente por pulso de vacío
GÓMEZ, Richard Alejandro; SOMAROO DE FENDEL, Blanca; FARÍAS VERA, Carmen María & MÉNDEZ NATERA, Jesús Rafael

Resumen

El objetivo fue evaluar la inclusión de cloruro de calcio en láminas de mango variedad Keitt deshidratadas osmóticamente aplicando ciclos de pulso de vacío de 584,2 mmHg con una duración de 5 minutos durante 8 horas a temperatura ambiente, en soluciones preparadas con 65% de sacarosa, 0,2% de ácido ascórbico y concentraciones porcentuales de la sal mencionada de 0,5; 1,5 y 2,5), denominándose el blanco To. Las muestras permanecieron sumergidas en las soluciones hasta alcanzar el equilibrio osmótico a las 24 horas y se determinaron los valores de actividad de agua (Aw) de 0,9191; 0,9179 0,9053 y 0,9029, respectivamente. Se obtuvo que a mayor concentración de cloruro de calcio, mayor es la reducción de Aw y mayor la pérdida de humedad y la reducción del peso ocurre con mayor rapidez.

Palabras-clave
Mango; deshidratación osmótica por pulso de vacío; cloruro de calcio

 
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