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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
10/01/2003 |
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Data da última atualização: |
15/05/2018 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
AZOUBEL, P. M.; TONON, R. V.; MURR, F. E. X. |
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Afiliação: |
PATRICIA MOREIRA AZOUBEL, CPATSA. |
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Título: |
Effectof osmotic dehydration in sucrose solution in the drying kinetics of cashew apple (Anacardium occidentale L.). |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
In: INTERNATIONAL DRYING SYMPOSIUM, 13th, 2002, Beijing, China. Proceedings... Beijing : The National Natural Science Foundation of China, 2002. |
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Páginas: |
p. 929-935. |
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Idioma: |
Inglês |
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Conteúdo: |
The ínfluence of osmotíc dehydratíon ín sucrose solution (52% w/w) for 165 minutes in the dryíng kínetícs of cashew apple was studied. Drying tests were conducted usíng a fixed bed dryer at three dífferent temperatures (50, 60 and 70°C) and aír velocíty of 2.1 m/s. Results showed that an íncrease of the aír temperature favoured the decrease of the dryíng time of the product. The water effectíve diffusion coefficients were determined accordíng to Fick's second law applied to a thín slab and were found to be ín the order of 10-10 m2/s. The effectíve diffusion coefficient decreased for the osmosed cashew apple, índícatíng a less favoured díffusíonal processo However, the pretreated samples were characterízed by a flexíble structure, by a smaller shrinkage and by presentíng a more natural coloratíon. The activatíon energy,calculated usíng Arrhenius equation, was found to be 36.45 kJ/mol for fresh fruit and 26.63 kJ/mol for the osmosed sample. |
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Thesagro: |
Caju; Desidratação Osmótica; Secagem. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/176858/1/Separata-9604.pdf
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Marc: |
LEADER 01620nam a2200181 a 4500
001 1150905
005 2018-05-15
008 2002 bl uuuu u00u1 u #d
100 1 $aAZOUBEL, P. M.
245 $aEffectof osmotic dehydration in sucrose solution in the drying kinetics of cashew apple (Anacardium occidentale L.).
260 $aIn: INTERNATIONAL DRYING SYMPOSIUM, 13th, 2002, Beijing, China. Proceedings... Beijing : The National Natural Science Foundation of China$c2002
300 $ap. 929-935.
520 $aThe ínfluence of osmotíc dehydratíon ín sucrose solution (52% w/w) for 165 minutes in the dryíng kínetícs of cashew apple was studied. Drying tests were conducted usíng a fixed bed dryer at three dífferent temperatures (50, 60 and 70°C) and aír velocíty of 2.1 m/s. Results showed that an íncrease of the aír temperature favoured the decrease of the dryíng time of the product. The water effectíve diffusion coefficients were determined accordíng to Fick's second law applied to a thín slab and were found to be ín the order of 10-10 m2/s. The effectíve diffusion coefficient decreased for the osmosed cashew apple, índícatíng a less favoured díffusíonal processo However, the pretreated samples were characterízed by a flexíble structure, by a smaller shrinkage and by presentíng a more natural coloratíon. The activatíon energy,calculated usíng Arrhenius equation, was found to be 36.45 kJ/mol for fresh fruit and 26.63 kJ/mol for the osmosed sample.
650 $aCaju
650 $aDesidratação Osmótica
650 $aSecagem
700 1 $aTONON, R. V.
700 1 $aMURR, F. E. X.
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