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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
22/09/2005 |
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Data da última atualização: |
21/07/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
ANTONIO, G. C.; EL-AOUAR, A. A.; AZOUBEL, P. M.; SIMÕES, M. R.; MURR, F. E. X. |
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Afiliação: |
PATRÍCIA MOREIRA AZOUBEL, CPATSA. |
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Título: |
Modeling of osmotic dehydration of sweet potato (Ipomoea batatas): determination of mass effective diffusivity coefficients. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
In: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ, 2005. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using salt and sucrose solutions. The osmotic process was carried out at different sucrose concen trations (40-60%w/w), salt concentrations (0-10%w/w) and solution temperatures (30-50°C). A non-exponential two parameters model was used to describe the water loss and gain of solids kinetics. |
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Palavras-Chave: |
Difusividade efetiva. |
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Thesagro: |
Batata Doce; Desidratação Osmótica. |
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Thesaurus Nal: |
Sweet potato greens. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/155872/1/Modeling-of-osmotic-dehydration-of-sweet-potato-2005.pdf
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Marc: |
LEADER 01176nam a2200217 a 4500
001 1155872
005 2022-07-21
008 2005 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aModeling of osmotic dehydration of sweet potato (Ipomoea batatas)$bdetermination of mass effective diffusivity coefficients.
260 $aIn: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ$c2005
300 $c1 CD-ROM.
520 $aThe aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using salt and sucrose solutions. The osmotic process was carried out at different sucrose concen trations (40-60%w/w), salt concentrations (0-10%w/w) and solution temperatures (30-50°C). A non-exponential two parameters model was used to describe the water loss and gain of solids kinetics.
650 $aSweet potato greens
650 $aBatata Doce
650 $aDesidratação Osmótica
653 $aDifusividade efetiva
700 1 $aEL-AOUAR, A. A.
700 1 $aAZOUBEL, P. M.
700 1 $aSIMÕES, M. R.
700 1 $aMURR, F. E. X.
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Registro original: |
Embrapa Semiárido (CPATSA) |
