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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
27/10/2008 |
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Data da última atualização: |
14/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ANTONIO, G. C.; AZOUBEL, P. M.; MURR, F. E. X.; PARK, K. J. |
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Afiliação: |
Graziella Colato Antonio, FEAGRI; PATRICIA MOREIRA AZOUBEL, CPATSA; Fernanda Elizabeth Murr, UNICAMP - FEA; Kil Jin Park, FEAGRI. |
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Título: |
Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Ciência e Tecnologia de Alimentos, v. 28, n. 3, p. 696-701, jul./set. 2008. |
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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 hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 °C. Highest water losses were obtained when the mixture of sucrose and NaCl was used. The addition of NaCl to osmotic solutions increases the driving force of the process and it is verified that the osmotic dehydration process is mainly influenced by changes in NaCl concentration, but the positive effect of the salt-sucrose interaction on soluble solids also determined the decrease of solid gain when solutes were at maximum concentrations. Mass transfer kinetics were modeled according to Peleg, Fick and Page's equations, which presented good fittings of the experimental data. Peleg's equation and Page's model presented the best fitting and showed excellent predictive capacity for water loss and salt gain data. The effective diffusivity determined using Fick's Second Law applied to slice geometry was found to be in the range from 3.82 x 10-11 to 7.46 x 10-11 m²/s for water loss and from 1.18 x 10-10 to 3.38 x 10-11 m²/s for solid gain. |
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Palavras-Chave: |
Difusidade efetiva; Modelos empíricos; Sweet potato. |
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Thesagro: |
Batata doce; Desidratação Osmótica; Sacarose; Sal. |
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Thesaurus Nal: |
Sucrose. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01848naa a2200253 a 4500
001 1160899
005 2022-09-14
008 2008 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aOsmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions.
260 $c2008
520 $aThe aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 °C. Highest water losses were obtained when the mixture of sucrose and NaCl was used. The addition of NaCl to osmotic solutions increases the driving force of the process and it is verified that the osmotic dehydration process is mainly influenced by changes in NaCl concentration, but the positive effect of the salt-sucrose interaction on soluble solids also determined the decrease of solid gain when solutes were at maximum concentrations. Mass transfer kinetics were modeled according to Peleg, Fick and Page's equations, which presented good fittings of the experimental data. Peleg's equation and Page's model presented the best fitting and showed excellent predictive capacity for water loss and salt gain data. The effective diffusivity determined using Fick's Second Law applied to slice geometry was found to be in the range from 3.82 x 10-11 to 7.46 x 10-11 m²/s for water loss and from 1.18 x 10-10 to 3.38 x 10-11 m²/s for solid gain.
650 $aSucrose
650 $aBatata doce
650 $aDesidratação Osmótica
650 $aSacarose
650 $aSal
653 $aDifusidade efetiva
653 $aModelos empíricos
653 $aSweet potato
700 1 $aAZOUBEL, P. M.
700 1 $aMURR, F. E. X.
700 1 $aPARK, K. J.
773 $tCiência e Tecnologia de Alimentos$gv. 28, n. 3, p. 696-701, jul./set. 2008.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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