2018-05-082018-05-082006-10SOARES JÚNIOR, Manoel; CALIARI, Márcio; SENNE, Camila; CERQUEIRA, Denise; GOMES, Isabella Vidott. Predição da perda de água por desidratação osmótica como pré-tratamento do congelamento da mandioca. Revista Ceres, Viçosa, v. 53, n. 309, p. 559-567, set./out. 2006.0034-737X2177-3491http://repositorio.bc.ufg.br/handle/ri/14835The objective of this research was to study the optimum conditions for osmotic dehydration of cassava (Manihot esculenta Crantz), submitted in sequence to freezing, frying, and sensorial analysis. The results showed maximum dehydration at about 11.5 g of moisture per 100 g of the initial mass, under the following conditions: concentration of 8 g of sodium chloride and 60 g of sucrose per 100 mL of solution, 20 minutes of contact time, and a temperature of 50°C. The sensorial evaluation indicated that osmotic dehydration of cassava before freezing and frying can be a viable alternative for the consumer market.porAcesso AbertoManihot esculenta CrantzAnálise sensorialProcessamentoManihot esculenta CrantzProcessingSensorial analysisArtigo