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| Cabral,Renato Alexandre Ferreira; Orrego-Alzate,Carlos Eduardo; Gabas,Ana Lúcia; Telis-Romero,Javier. |
| Rheological and thermophysical properties were determined for blackberry juice, which was produced from blackberry fruit at 9.1 ± 0.5 °Brix and density of 1.0334 ± 0.0043 g cm-3. The concentration process was performed using a roto evaporator, under vacuum, to obtain concentrated juice at about 60 °Brix. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Rheological measurements were carried out using a Rheotest 2.1 Searle type rheometer. In the tested ranges, the samples behaved as pseudoplastic fluids, and the Power-Law model was satisfactorily fitted to the experimental data. The friction factor was measured for blackberry juice in laminar flow conditions of pseudoplastic behavior. Thermal conductivity,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit juice; Rheology; Thermal conductivity; Thermal properties. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300025 |
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| Gabas,Ana Lúcia; Telis-Romero,Javier; Menegalli,Florencia Cecilia. |
| Realizou-se a modelagem da degradação de vitamina C em ameixas desidratadas e submetidas a diferentes condições de temperatura e umidade relativa, com o auxílio da equação de Bigelow. As ameixas in natura foram liofilizadas e acondicionadas em dessecadores contendo diferentes soluções salinas saturadas na temperatura de 4ºC. Após atingir o equilíbrio, os dessecadores foram submetidos a temperaturas na faixa que variou entre 40 e 80ºC. A degradação de vitamina C foi analisada ao longo de 5 dias, aplicando-se o método de titulação com solução padronizada de 2,6-diclorofenolindofenol 0,01%. As amostras apresentaram os seguintes conteúdos de umidade: 0,05; 0,11; 0,18; 0,38 e 1,40g água/g sólido seco. A partir dos parâmetros da equação de Bigelow, tempo de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Desidratação; Modelagem; Frutas; Vitamina C. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000400013 |
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| Lavoyer,Fábia Carolina Gonçalves; Gabas,Ana Lúcia; Oliveira,Wanderley Pereira; Telis-Romero,Javier. |
| Brazil is considered one of the largest producers and consumers of tropical fruits. Green coconut (Cocos nucifera L.) stands out not only for its production and consumption, but also for the high amount of waste produced by coconut water industry and in natura consumption. Therefore, there is a need for utilization of this by-product. This study aims to study the adsorption isotherms of green coconut pulp and determine its isosteric heat of sorption. The adsorption isotherms at temperatures of 30, 40, 50, 60, and 70 °C were analyzed, and they exhibit type III behavior, typical of sugar rich foods. The experimental results of equilibrium moisture content were correlated by models present in the literature. The Guggenheim, Anderson and De Boer (GAB) model... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agro-industrial by-products; Green coconut; Thermodynamic properties; Sorption isotherms. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100011 |
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| Telis,Vânia Regina Nicoletti; Lourençon,Vânia Araújo; Gabas,Ana Lúcia; Telis-Romero,Javier. |
| The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50ºC, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K2CO3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis vinifera; Drying kinetics; Soybean lecithin; Olive oil; Dipping treatments. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2006000300018 |
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| Telis,Vânia Regina Nicoletti; Romanelli,Pedro Fernando; Gabas,Ana Lúcia; Telis-Romero,Javier. |
| The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated and among meat preservation techniques the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20ºC. The analytical solution of second Fick's law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caiman crocodilus yacare; Mass transfer; Meat; Preservation; Processing; Brines. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000400012 |
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