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| Antonio,Graziella Colato; Azoubel,Patrícia Moreira; Murr,Fernanda Elizabeth Xidieh; Park,Kil Jin. |
| The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 °C. Highest water losses were obtained when the mixture of sucrose and NaCl was used. The addition of NaCl to osmotic solutions increases the driving force of the process and it is verified that the osmotic dehydration process is mainly influenced by changes in NaCl concentration, but the positive effect of the salt-sucrose interaction on soluble solids also determined the decrease of solid gain when solutes were at maximum concentrations. Mass transfer kinetics were modeled according to Peleg, Fick and Page's equations, which presented good fittings of the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sucrose; Salt; Effective diffusivity; Empirical models. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300028 |
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| Antonio,Graziella Colato; Faria,Flávia Regina; Takeiti,Cristina Yoshie; Park,Kil Jin. |
| The physical and physicochemical characteristics of blueberry (Vaccinium myrtillus) fruits produced in Brazil were analyzed. Rheological properties were measured at 5, 25, 45 and 65 °C, on a stress controlled rheometer equipped with grooved a stainless-steel parallel-plate in a shear rate range of 0-300 s-1, with the objective of determining the influence of temperature on the rheological properties. The pseudoplastic behavior with yield stress was well described by the Ostwald-de-Waele (Power Law), Herschel-Bulkley (HB) and Mizhari Berk models. The yield stress and behavior index decreased with the increase in the temperatures for 5, 25, and 45 °C whereas for the temperature of 65 °C the effects were the opposite exhibiting elevated values. The viscosity... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit; Anthocyanin; Viscosity; Rheological equation; Activation energy. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400006 |
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