Consulta: creatorFacets:"Baptestini,Fernanda Machado"
Registros recuperados: 3
Data/hora: 12/06/2024 17:17:28

GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
Provedor de dados: 124
Autores: Baptestini,Fernanda Machado; Corrêa,Paulo Cesar; Ramos,Afonso Mota; Junqueira,Mateus da Silva; Zaidan,Iasmine Ramos.
ABSTRACT The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop fruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a water activity of between 0.113 and 0.868 (decimal). The GAB model effectively described the moisture sorption phenomenon of soursop powder. The monolayer moisture content ranged from 12.589 to 9.109% db. The enthalpy values related to the GAB model were negative, with -2581.035 kJ kg-1 for C0 and -107,758 kJ kg-1 for K0. The isosteric heat of sorption, entropy and Gibbs free energy had a high correlation with the equilibrium moisture content, and the correlation between enthalpy and entropy was confirmed for moisture...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Monolayer; Entropy; Gibbs free energy; Annona muricata L.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100401

Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
Provedor de dados: 65
Autores: Corrêa,Paulo Cesar; Paixão,Aline Almeida da; Baptestini,Fernanda Machado; Vanegas,Jaime Daniel Bustos; Zeymer,Juliana Soares.
ABSTRACT:  The objective of this research was to determine the mechanical properties of beans (BRSMG Majestuoso) coated with carnauba wax solution. Grains with 0.1481 (d.b.) moisture content was used. Treatments 0, 1 and 2 were respectively defined as the control sample, application of the wax diluted 1/1 (carnauba wax solution/water) and application of carnauba wax without dilution. Uniaxial compression tests were performed in the universal test apparatus, TA HD Texture Analyzer with 500 N load cell. Compression tests were carried out during the storage period of in-nature grains, in those that underwent the hydration process at 40 and 50 °C of temperature and in grains during the cooking process. Only the storage time had a significant effect (P&lt;0.05)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Proportional deformity modulus; Cooking; Rupture force.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900202

Dehydration of infrared ginger slices: heat and mass transfer coefficient and modeling
Provedor de dados: 64
Autores: Corrêa,Paulo Cesar; Baptestini,Fernanda Machado; Zeymer,Juliana Soares; Araujo,Marcos Eduardo Viana de; Freitas,Rita Cristina Pereira de; Leite,Rildo Araujo.
ABSTRACT Dehydration of plant products extends its shelf life and reduces its mass and volume, which increases transport and storage efficiency and adds value to food. However, it is an intensive process in energy and time, making necessary the search for more efficient technologies, Thus, this study aimed to investigate the infrared ginger dehydration process by approaching the constant period of dehydration to the theory of mass and heat transfer process to the wet bulb thermometer and the decreasing period of dehydration to liquid diffusion theory. We submitted 5.0 mm thickness and 2.0 cm diameter slices to a dryer with infrared radiation at 50, 60, 70, 80, 90 and 100 °C until constant mass. Heat and mass transfer coefficients, and effective diffusion...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Modified Henderson and Pabis; Radiation; Water content; Zingiber officinale.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100400