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| Correia, Paula; Guiné, Raquel P.F.; Correia, Ana Cristina; Gonçalves, Fernando; Brito, Mariana; Ribeiro, Jéssica. |
| The present study aimed at studying the effect of convective air drying in some physical, chemical and sensorial properties of kiwi samples. For that the kiwis were dried in thin layer in convective chambers set to constant temperatures of 50, 60, 70 and 80 ºC. The fresh as well as the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were subjected to a sensorial analysis.It was concluded drying of kiwi importantly decreased the contents in some bioactive components like vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher for higher drying temperatures. Drying also altered the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering Antioxidant activity colour drying phenolic compounds sensorial analysis texture vitamin C.. |
| Ano: 2017 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4126 |
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| Guiné, Raquel P.F.; Gonçalves, João Carlos; Calado, Ana Rita; Correia, Paula. |
| This paper presents an experimental study on the evolution of carrot properties along convective drying by hot air at different temperatures (50ºC, 60ºC and 70ºC). The thermo-physical properties calculated were: specific heat, thermal conductivity, diffusivity, enthalpy, heat and mass transfer coefficients. Furthermore, the data of drying kinetics were treated and adjusted according to the three empirical models: Page, Henderson & Pabis and Logarithmic. The sorption isotherms were also determined and fitted using the GAB model. The results showed that, generally, the thermo-physical properties presented a decline during the drying process, and the decrease was faster for the temperature of 70ºC. It was possible to verify that the Page model presented... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food processing; Food engineering kinetic model mass transfer coefficient enthalpy thermal conductivity diffusivity heat transfer coefficient. |
| Ano: 2016 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3680 |
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| Costa, Cristina Amaro; Correia, Paula; Correia, Helena Esteves; Guiné, Raquel; Rodrigues, Pedro; Teixeira, Daniela; Guerra, Luis Touriño; Basile, Salvatori. |
| Recently, family farming has become a central element in the public debate over its fundamental role in rural areas. Family farming is an important way to ensure agricultural and forestry production, as well as fishing and grazing, managed and run by a family that mostly depends on unpaid family labour, both women and men. From the 570 million farms in the world, over 500 million are family farms. In Portugal, 96% of the farms are of the family-type, which permanent and predominantly use labour belonging to the family. There are numerous examples in which, through organic farming, family farming can be lead to new heights of success and innovation, with direct impact on the increase in the farm income. The benefits that may accrue from the adoption of... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Farming Systems; Technology transfer; Environmental aspects. |
| Ano: 2014 |
URL: http://orgprints.org/26653/7/26653.pdf |
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