Analysis of osmotic dehydration variables: influences on tomato (Licopersicon esculentum) drying
Bol. Centro Pesqui. Process. Aliment
;
25(2): 315-328, jul.-ago. 2007. tab, graf
Artigo
em Inglês
| LILACS
| ID: lil-481535
ABSTRACT
This work present's a study of tomato osmotic dehidration in a NaCl solution. Solution temperature and concentration, immersion time and agitation had their influences evaluated. Kinetics of moisture content and solid gain were obtained. After the osmotic treatment, the fruits were dried (tray dryer) in a range of 40 to 60ºC in 10 hours. It was observed that temperature and agitation increases moisture reduction, but those variables are more influential on solid gain, what is not interesting. Osmotic treatment was responsible for increasing drying rate in a subsequent convective tray drying. The mathematical model used here was statistically coherent.
Buscar no Google
Índice:
LILACS (Américas)
Assunto principal:
Solanum lycopersicum
/
Desidratação
/
Conservação de Alimentos
/
Tecnologia de Alimentos
Tipo de estudo:
Estudo prognóstico
Idioma:
Inglês
Revista:
Bol. Centro Pesqui. Process. Aliment
Assunto da revista:
Ciências da Nutrição
/
Nutricionistas
Ano de publicação:
2007
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Universidade Federal da Paraíba/BR
/
Universidade Federal de Lavras/BR
/
Univesidade Federal da Paraíba/BR
Similares
MEDLINE
...
LILACS
LIS