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Drying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced Ciênc. Tecnol. Aliment.
Silva,Vanessa Martins; Viotto,Luiz Antonio.
In this study, the effect of the process variables of the air-drying of Sicilian lemon residues on some technological properties of the fibers produced was studied. The determination and modeling of desorption isotherms were used to establish the equilibrium moisture content at 60, 75, and 90 °C using the static method with 8 saturated salt solutions. The best fit was obtained with BET and GAB models. The drying process was conducted in a vertical tray dryer and delineated according to a central composite experimental design (2²) using the following as factors: air velocity (0.5, 0.75 and 1 m/s) and temperature (60, 75, and 90 °C), and it presented a good fit to the exponential model (R² > 99.9%). The experimental design responses evaluated were the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Residues; Sicilian lemon; Desorption isotherms; Convective dryer; Dietary fiber; Technological properties.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200020
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Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata) Ciênc. Tecnol. Aliment.
Molina Filho,Lucídio; Gonçalves,Ana Karla Rebes; Mauro,Maria Aparecida; Frascareli,Elen Cristina.
Moisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Blanching; Pumpkin; Desorption isotherms; Isosteric heat; GAB model.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025
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Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content Ciênc. Tecnol. Aliment.
Prette,Ana Paula; Almeida,Francisco de Assis Cardoso; Villa-vélez,Harvey Alexander; Telis-Romero,Javier.
The Jackfruit tree is one of the most significant trees in tropical home gardens and perhaps the most widespread and useful tree in the important genus Artocarpus. The fruit is susceptible to mechanical and biological damage in the mature state, and some people find the aroma of the fruit objectionable, particularly in confined spaces. The dehydration process could be an alternative for the exploitation of this product, and the relationship between moisture content and water activity provides useful information for its processing and storage. The aim of this study was to determine the thermodynamic properties of the water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content. Desorption isotherms of the different parts of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Desorption isotherms; Thermodynamical properties; Jackfruit.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100029
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Hygroscopicity of baru (Dipteryx alata Vogel) fruit AGRIAMBI
Oliveira,Daniel E. C. de; Resende,Osvaldo; Costa,Lílian M.; Ferreira Júnior,Weder N.; Igor O. F.,Silva.
ABSTRACT With the knowledge on the hygroscopic equilibrium of the baru (Dipteryx alata Vogel) fruit, the product can be adequately handled to maintain the moisture content at the levels recommended for safe storage. Thus, this paper aimed to determine the water desorption isotherms of baru fruits at temperatures of 20, 25, 30 and 35 °C, and water activity between 0.14 and 0.80, and obtain the values of isosteric heat of desorption as a function of the equilibrium moisture content of the product. The equilibrium moisture content was obtained using the static-gravimetric method. Modified Halsey was the best model recommended to represent the hygroscopicity of baru fruits. The recommended moisture contents for safe storage of baru fruits are not more than...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Equilibrium moisture content; Mathematical modeling; Desorption isotherms.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000400279
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