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| Registros recuperados : 10 | |
| 2. |  | BARBOSA JÚNIOR, J. L.; ALVES, D. G.; AZOUBEL, P. M.; MURR, F. E. X. Estudo da desidratação osmótica de abóbora utilizando metodologia de superficie de resposta. Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 380-381, jul. 2003. Suplemento 1.| Biblioteca(s): Embrapa Hortaliças. |
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| 3. | | BARBOSA JÚNIOR, J. L.; ALVES, D. G.; AZOUBEL, P. M.; MURR, F. E. X. Estudo da desidratação osmótica de abóbora utilizando metodologia de superfície de resposta. Horticultura Brasileira, Brasília, DF, v. 21, n. 2, p. 380-381, jul. 2003. Suplemento 1. Edição dos Resumos do 43 Congresso Brasileiro de Olericultura, Recife, jul. 2003.| Biblioteca(s): Embrapa Semiárido. |
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| 6. | | ANTONIO, G. C.; AZOUBEL, P. M.; ALVES, D. G.; EL-AOUAR, A. A.; MURR, F. E. X. Osmotic dehydration of papaya (Carica papaya L.): influence of process variables. In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004. v. C p. 1998-2004| Biblioteca(s): Embrapa Semiárido. |
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| 8. | | ALVES, D. G.; PINTO, M. F.; SALVADOR, C. A.; ALMEIDA, A. C. S.; ALMEIDA, C. D. G. C. DE; BOTREL, T. A. Modelagem para o dimensionamento de um sistema de microirrigação utilizando microtubos ramificados. Revista Brasileira de Engenharia Agrícola e Ambiental, v. 16, n. 2, p. 125-132, 2012.| Biblioteca(s): Embrapa Algodão. |
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| 9. | | JORGE, M. F.; SILVA, L. D. B. da; HÜTHER, C. M.; CECCHIN, D.; MELO, A. C. F. de; FRANCISCO, J. P.; NASCENTES, A. L.; ALVES, D. G.; GUERRA, J. G. M. Potential use of treated wastewater from a cattle operation in the fertigation of organic carrots. Revista Brasileira de Ciências Ambientais, v. 57, n.4, 542?554. 2022.| Biblioteca(s): Embrapa Agrobiologia. |
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| 10. | | JORGE, M. F.; SILVA, L. D. B. da; SILVA, J. B. G.; ALVES, D. G.; HÜTHER, C. M.; CECCHIN, D.; GUERRA, J. G. M.; SANTOS, L. M. M.; FRANCISCO, J. P.; MELO, A. C. F. de; NASCENTES, A. L.; CALLETI, R. P. K. Biological pilot treatment reduces physicochemical and microbiological parameters of dairy cattle wastewater Environmental Science and Pollution Research, v. 30, n.1 2, p. 34775-34792, 2023.| Biblioteca(s): Embrapa Agrobiologia. |
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| Registros recuperados : 10 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
20/09/2007 |
|
Data da última atualização: |
02/08/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
Internacional - A |
|
Autoria: |
ANTONIO, G. C.; ALVES, D. G.; AZOUBEL, P. M.; MURR, F. E. X.; PARK, K. J. |
|
Afiliação: |
Graziella Colato Antonio, Unicamp; Denise Gomes Alves, UFT; Patrícia Moreira Azoubel, CPATSA; Fernanda Elizabeth Xidieh Murr, Unicamp; Kil Jin Park, Unicamp. |
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Título: |
Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.). |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Journal of Food Engineering, v. 84, n. 3, p. 375-382, 2008. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not been puffed. The high temperature and short time process (HTST) was employed to obtain puffed sweet potato slices from both in natura and osmotically pretreated with sucrose and salt solutions samples. Processing time was the most significant variable affecting moisture content, water activity and rehydration. All the empirical models obtained using response surface methodology were considered predictive. The best conditions for the HTST sweet potato slices were obtained using a temperature of 160 C and time of 22 min for samples with no osmotic treatment and a temperature of 150 C and time of 10 min for samples submitted to the osmotic treatment. Scanning electronic microscopy confirmed the formation of pores within the tissue, and surface sealing during the HTST process as the samples puffed up (volume increase). The shortest convective drying time corresponded to the sample treated only by the HTST process. 2007 Elsevier Ltd. All rights reserved. |
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Palavras-Chave: |
Ipomoea batatas Lam. |
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Thesagro: |
Batata Doce; 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/CPATSA/36234/1/OPB1398.pdf
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Marc: |
LEADER 01839naa a2200217 a 4500
001 1159483
005 2019-08-02
008 2008 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aInfluence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).$h[electronic resource]
260 $c2008
520 $aThe puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not been puffed. The high temperature and short time process (HTST) was employed to obtain puffed sweet potato slices from both in natura and osmotically pretreated with sucrose and salt solutions samples. Processing time was the most significant variable affecting moisture content, water activity and rehydration. All the empirical models obtained using response surface methodology were considered predictive. The best conditions for the HTST sweet potato slices were obtained using a temperature of 160 C and time of 22 min for samples with no osmotic treatment and a temperature of 150 C and time of 10 min for samples submitted to the osmotic treatment. Scanning electronic microscopy confirmed the formation of pores within the tissue, and surface sealing during the HTST process as the samples puffed up (volume increase). The shortest convective drying time corresponded to the sample treated only by the HTST process. 2007 Elsevier Ltd. All rights reserved.
650 $aBatata Doce
650 $aDesidratação Osmótica
650 $aSecagem
653 $aIpomoea batatas Lam
700 1 $aALVES, D. G.
700 1 $aAZOUBEL, P. M.
700 1 $aMURR, F. E. X.
700 1 $aPARK, K. J.
773 $tJournal of Food Engineering$gv. 84, n. 3, p. 375-382, 2008.
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