Osmotic Dehydration
Mostrando 13-24 de 120 artigos, teses e dissertações.
-
13. Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out usi
Braz. arch. biol. technol.. Publicado em: 2012-10
-
14. Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m
Braz. arch. biol. technol.. Publicado em: 2012-10
-
15. Numerical solution of coupled mass and energy balances during osmotic microwave dehydration
The mass and energy transfer during osmotic microwave drying (OD-MWD) process was studied theoretically by modeling and numerical simulation. With the aim to describe the transport phenomena that occurs during the combined dehydration process, the mass and energy microscopic balances were solved. An osmotic-diffusional model was used for osmotic dehydration
Comput. Appl. Math.. Publicado em: 2012
-
16. Produção de passas de talo de abacaxi pérola por processo osmo-solar
O objetivo deste trabalho foi produzir passas de talo de abacaxi pérola por processo de secagem combinado osmo-solar. Selecionou-se a matéria-prima levando em consideração parâmetros como: cor da casca e teor de sólidos solúveis da fruta. Procedeu-se um planejamento fatorial do tipo 23 com 4 repetições no ponto central, para posterior otimização d
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/09/2011
-
17. Estudo da viabilidade do uso do GLP e de um gaseificador de biomassa para desidratação de banana / Study the feasibility of the use of LPG and a biomass gasifier for dehydration of banana
A banana (Musa spp.) é uma das frutas mais consumidas no mundo e sob o ponto de vista biológico, é um produto agrícola que apresenta uma das maiores perdas na produção, devido à decomposição pós-colheita, o que sugere a industrialização como alternativa para um melhor aproveitamento da produção. Com este estudo objetivou-se analisar a viabilida
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/07/2011
-
18. Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.).
2006
Journal of Food Engineering. Publicado em: 2011
-
19. Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.).
The apparent diffusion coefficients for sucrose and water during osmotic dehydration of jenipapos were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside jenipapos, whereas short time experiments (up to 4 h) were performed to provide detailed information on kinetics of water loss and solids
Journal of Food Engineering. Publicado em: 2011
-
20. Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions.
Osmotic dehydration of cashew apple in sucrose and corn syrup solids solution as influenced by temperature (3050oC), sugar syrup concentration (40-60% w/w) and immersion time (90-240min) was studies through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging f
Food Science and Technology International. Publicado em: 2011
-
21. Optimisation of osmotic dehydration of ?Tommy Atkins? mango fruit.
2008
International Journal of Food Science and Technology. Publicado em: 2011
-
22. Osmotic dehydration of potato (Ipomoea batatas) in ternary solutions.
2008
Ciência e Tecnologia de Alimentos. Publicado em: 2011
-
23. Effect of osmotic dehydration on the drying kinetics and quality of cashew apple,
2009
International Journal of Food Science and Technology. Publicado em: 2011
-
24. Mass transfer kinetics of osmotic dehydration of cherry tomato.
Cherry tomato samples were osmotically dehydrated in different hypertonic NaCI solutions (with or without sucrose) at two different concentrations. Mass transfer kinetics were modelled according to Peleg, Fick and Page equations. The Peleg equation presented the best fitting for water loss and Page model showed the best predictive capacity for salt gain data
Journal of Food Engineering. Publicado em: 2011