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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
03/09/2004 |
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Data da última atualização: |
24/04/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
ANTONIO, G. C.; AZOUBEL, P. M.; ALVES, D. G.; EL-AOUAR, A. A.; MURR, F. E. X. |
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Afiliação: |
GRAZIELLA C. ANTONIO, UNICAMP; PATRICIA MOREIRA AZOUBEL, CPATSA. |
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Título: |
Osmotic dehydration of papaya (Carica papaya L.): influence of process variables. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004. |
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Volume: |
v. C |
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Páginas: |
p. 1998-2004 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive. |
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Palavras-Chave: |
Osmotic dehydration; Papaya; Projeto experimental. |
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Thesagro: |
Carica Papaya; Desidratação osmótica; Mamão. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/196276/1/Drying-pag-1998-2004.pdf
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Marc: |
LEADER 02139nam a2200253 a 4500
001 1154164
005 2019-04-24
008 2004 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aOsmotic dehydration of papaya (Carica papaya L.)$binfluence of process variables.
260 $aIn: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School$c2004
300 $ap. 1998-2004 v. C
490 $vv. C
520 $aBrazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive.
650 $aCarica Papaya
650 $aDesidratação osmótica
650 $aMamão
653 $aOsmotic dehydration
653 $aPapaya
653 $aProjeto experimental
700 1 $aAZOUBEL, P. M.
700 1 $aALVES, D. G.
700 1 $aEL-AOUAR, A. A.
700 1 $aMURR, F. E. X.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Registros recuperados : 22 | |
| 12. |  | KUROZAWA, L. E.; EL-AOUAR, A. A.; SIMÕES, M. R.; AZOUBEL, P. M.; MURR, F. E. X. Determination of thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) as a function of temperature. In: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ, 2005. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 15. | | AZOUBEL, P. M.; EL-AOUAR, A. A.; KUROZAWA, L. E.; ANTONIO, G. C.; MURR, F. E. X. Osmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables. In: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ, 2005. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 16. | | 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| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
| |
| 17. | | ANTONIO, G. C.; EL-AOUAR, A. A.; AZOUBEL, P. M.; SIMÕES, M. R.; MURR, F. E. X. Modeling of osmotic dehydration of sweet potato (Ipomoea batatas): determination of mass effective diffusivity coefficients. In: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ, 2005. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 18. | | EL-AOUAR, A. A.; AZOUBEL, P. M.; KUROZAWA, L. E.; SIMÕES, M. R.; ANTONIO, G. C.; MURR, F. E. X. Study of shrinkage phenomenon during convective drying of papaya (Carica papaya L.). In: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ, 2005. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 19. | | EL-AOUAR, A. A.; AZOUBEL, P. M.; ARAÚJO, E. A. F.; BARBOSA JÚNIOR, J. L.; ANTONIO, G. C.; MURR, F. E. X. Desidratação osmótica de mamão Formosa (Carica papaya L.): análise dos parâmetros de processo. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 5., 2003, Campinas. Resumos... Campinas : UNICAMP, 2003. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 20. | | AZOUBEL, P. M.; EL-AOUAR, A. A.; TONON, R. V.; KUROZAWA, L. E.; ANTONIO, G. C.; MURR, F. E. X.; PARK, K. J. Effect of osmotic dehydration on the drying kinetics and quality of cashew apple, International Journal of Food Science and Technology, Londres, v. 44, p. 980-986, 2009.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 22 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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