6 research outputs found
Dynamics, Tools and Techniques for the Collectivization of Tacit Knowledge in Work-Teams
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage
Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ÂșC/60s, 80ÂșC/41s or 85ÂșC/27s, during storage at room temperature (25±5ÂșC) and refrigeration (5±1ÂșC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ÂșC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ÂșC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.<br>Foi estudada a variação dos valores "L", "a" e "b" do sistema de Hunter, dos teores de glucose, frutose e sacarose, e da concentração de quatro compostos volĂĄteis (butirato de etila, caproato de etila, butirato de hexila e caproato de hexila) e furfural, em suco de maracujĂĄ-amarelo (Passiflora edulis var. flavicarpa) submetido Ă pasteurização (75ÂșC/60 s, 80ÂșC/41 s e 85ÂșC/27 s), durante o armazenamento a temperatura ambiente (25±5ÂșC) e refrigerada (5±1ÂșC) por 120 dias. Enquanto os teores de sacarose diminuĂram, aqueles de glucose e frutose aumentaram significativamente. Os valores "L" e "b" apresentaram comportamento semelhante, com tendĂȘncia a diminuir ao longo do tempo, inversamente ao valor "a". As concentraçÔes dos compostos volĂĄteis tambĂ©m diminuĂram, exceto para o furfural. A pasteurização a 85ÂșC/27 s proporcionou as menores alteraçÔes nas caracterĂsticas estudadas, enquanto aquela Ă 75ÂșC/60 s foi a mais prejudicial. O armazenamento sob refrigeração apresentou melhor tendĂȘncia na manutenção das caracterĂsticas