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15. | | RIBEIRO, S. da C. A.; AZOUBEL, P. M.; TOBINAGA, S. Osmotic dehydration of catfish (Hypophthalmus edentatus) as a pretreatment, using ternary solutions. In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004. v. C p.2173-2180 Biblioteca(s): Embrapa Semiárido. |
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Registros recuperados : 98 | |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
10/02/2004 |
Data da última atualização: |
13/06/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
Internacional - B |
Autoria: |
AZOUBEL, P. M.; MURR, F. E. X. |
Afiliação: |
PATRICIA MOREIRA AZOUBEL, CPATSA. |
Título: |
Mass transfer kinetics of osmotic dehydration of cherry tomato. |
Ano de publicação: |
2004 |
Fonte/Imprenta: |
Journal of Food Engineering, v. 61, p. 291-295, 2004. |
Idioma: |
Inglês |
Conteúdo: |
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. The effective diffusivity determined using Fick's second law applied to a spherical geometry was found to be in the range of O.43 x 10-9-1.77 x 10-9 m2/s for water loss and 0.04 x 10-9-0.54 x 10-9 m2/s for salt gain. Increased solution concentration resulted in higher water loss and salt gain. An addition of sucrose to osmotic solutions decreased the driving force of the process. |
Palavras-Chave: |
Modelo empírico; Tomate cereja; Transferência de massa. |
Thesagro: |
Desidratação Osmótica; Tomate. |
Thesaurus NAL: |
Tomatoes. |
Categoria do assunto: |
A Sistemas de Cultivo |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA/27935/1/OPB1341.pdf
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Marc: |
LEADER 01308naa a2200205 a 4500 001 1152471 005 2019-06-13 008 2004 bl uuuu u00u1 u #d 100 1 $aAZOUBEL, P. M. 245 $aMass transfer kinetics of osmotic dehydration of cherry tomato. 260 $c2004 520 $aCherry 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. The effective diffusivity determined using Fick's second law applied to a spherical geometry was found to be in the range of O.43 x 10-9-1.77 x 10-9 m2/s for water loss and 0.04 x 10-9-0.54 x 10-9 m2/s for salt gain. Increased solution concentration resulted in higher water loss and salt gain. An addition of sucrose to osmotic solutions decreased the driving force of the process. 650 $aTomatoes 650 $aDesidratação Osmótica 650 $aTomate 653 $aModelo empírico 653 $aTomate cereja 653 $aTransferência de massa 700 1 $aMURR, F. E. X. 773 $tJournal of Food Engineering$gv. 61, p. 291-295, 2004.
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Embrapa Semiárido (CPATSA) |
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