MULTIVARIATE STATISTICAL ANALYSIS OF VOLATILE COMPOUNDS AS A CRITERION FOR SELECTING TECHNOLOGICAL PARAMETERS IN THE OSMOTIC DEHYDRATION OF PINEAPPLE |
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| Authors: | JORGE A. PINO,DÉ BORAH CASTRO,PEDRO FITO,JOSÉ BARAT,FERNANDO LÓ PEZ |
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| Affiliation: | Instituto de Investigaciones para la Industria Alimenticia Carretera del Guatao km 3 1/2 La Habana 19200, Cuba;Departmento de Tecnología de los Alimentos de la Universidad PolitÉcnica de Valencia Camino de Vera 14 Valencia, España;Instituto de Agroquímica y Tecnología de los Alimentos-CSIC 46 1000 Burjassot Valencia, España |
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| Abstract: | Principal component analysis and cluster analysis of volatile compounds were used for selecting technological parameters in the osmotic dehydration of pineapple. Assessment of volatile losses permitted differentiation between samples obtained by different osmotic treatments. Treatments at 30C for 1 h at atmospheric pressure or under vacuum and at 30C or 40C for 1 to 3 h with pulsed vacuum (1 cycle) produce the lowest losses of volatile compounds. Apparently, pulsed vacuum allows higher aromatic volatiles retention than two other pressure modes. It also allows increases in both process temperature and time without an important increase in losses. |
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