Nota sobre a retirada mecânica da epiderme do figo
Palavras-chave:
remoção mecânica, pele do figo, processos químicos, variedade 'roxo de valinhos', perdas por esmagamentoResumo
A great deal of Brazilian fig production is utilized by the food industry in preparation of preserved sweets of various types. The variety 'Roxo de Valinhos', one of the most widely used, has its epidermis covered with hairs which are perceptible when this fig is packed in syrup.
Foreign literature cites chemical processes for renoval of such hair from those figs which are used for packing in syrup. Similar processes were tested with results rather insatisfactory for several reasons. A mechanical processes was developed with the objective of overcoming the inconveniences of the chemical treated, and was found to provide satisfactory results when tested.
The process consists in submitting fruits to abrasive action in on apropriate machine using a water medium, This study compared the effects of time (2.0; 2.5 and 3.0 minutes) and size of load (2.0; 2.5; 3.0; 3.5; 4.0; 4.5 and 5.0 kilograms). Best results were obtained when a load of 2.5 to 4.0 kg was subjected to 2.0 minutes of abrasive action.
Referências
CRUESS, W. V. Commercial fruit and vegetable products. 4th ed. New York, McGraw-Hill, 1958. 884 p.
LOCK, Arthur. Practical canning. 2nd. ed. London, Food Trade, 1960. 299 p.
FERREIRA, A. A.; SOUZA, G. A.; FREITAS, J. L. de; CHITARRA, A. B. e outros. Programa de desenvolvimento da fruticul- tura de clima temperado. Belo Horizonte, Banco de Desenvolvimento de Minas Gerais, 1970. 69 p.
RIGITANO, Orlando. Instruções para a cultura da figueira Campinas, Instituto Agronômico, 1964. 30 p. (Boletim no 146).
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