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	Provedor de dados Ciênc. Tecnol. Aliment. (1) AGRIAMBI (1) Autor Afonso,Marcos R. A. (1) Baptestini,Fernanda Machado (1) Botelho,Fernando Mendes (1) Corrêa,Paulo Cesar (1) Costa,José M. C. da (1) Lima,Natália D. de (1) Maciel,Roberta M. G. (1) Magalhães,Felipe Elia de Almeida (1) Santos,Emílio de Souza (1) Severo,Leandro S. (1) Mais... Palavra-chave Midilli (2) Constant period (1) Critical moisture content (1) Falling period (1) Malus domestica (1) Psidium guajava (1) Tray dryer (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared Ciênc. Tecnol. Aliment. Santos,Emílio de Souza; Corrêa,Paulo Cesar; Baptestini,Fernanda Machado; Botelho,Fernando Mendes; Magalhães,Felipe Elia de Almeida. The objective of this work was to determine and model the infrared dehydration curves of apple slices - Fuji and Gala varieties. The slices were dehydrated until constant mass, in a prototype dryer with infrared heating source. The applied temperatures ranged from 50 to 100 °C. Due to the physical characteristics of the product, the dehydration curve was divided in two periods, constant and falling, separated by the critical moisture content. A linear model was used to describe the constant dehydration period. Empirical models traditionally used to model the drying behavior of agricultural products were fitted to the experimental data of the falling dehydration period. Critical moisture contents of 2.811 and 3.103 kgw kgs-1 were observed for the Fuji and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Malus domestica; Constant period; Falling period; Critical moisture content; Midilli. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300035 Mathematical modeling of the foam-mat drying curves of guava pulp AGRIAMBI Maciel,Roberta M. G.; Afonso,Marcos R. A.; Costa,José M. C. da; Severo,Leandro S.; Lima,Natália D. de. ABSTRACT In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m-1) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R2), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Psidium guajava; Tray dryer; Midilli. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001000721 Registros recuperados: 2 Primeira ... 1 ... Última

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