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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
10/02/2004 |
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Data da última atualização: |
13/06/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AZOUBEL, P. M.; MURR, F. E. X. |
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Afiliação: |
PATRICIA MOREIRA AZOUBEL, CPATSA. |
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Título: |
Mass transfer kinetics of osmotic dehydration of cherry tomato. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Journal of Food Engineering, v. 61, p. 291-295, 2004. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Modelo empírico; Tomate cereja; Transferência de massa. |
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Thesagro: |
Desidratação Osmótica; Tomate. |
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Thesaurus Nal: |
Tomatoes. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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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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Registro original: |
Embrapa Semiárido (CPATSA) |
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