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	Provedor de dados CIGR Journal (1) Ciênc. Tecnol. Aliment. (1) Autor Bueno-Solano,Carolina (1) Campas-Baypoli,Olga Nydia (1) López-Cervantes,Jaime (1) Oyefeso, Babatunde Olayinka (1) Raji, Abdulganiy Olayinka (1) Sánchez-Machado,Dalia Isabel (1) Mais... Palavra-chave Drying process (2) Cocoyam cormels (1) Edible cactus (1) Falling rate period (1) Food analysis (1) Pre-drying treatment (1) Technological properties (1) Thin layer drying (1) Vegetable powders (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2011 (1) País Brazil (1) China (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of thickness and pre-treatment on drying kinetics of cocoyam CIGR Journal Oyefeso, Babatunde Olayinka; Raji, Abdulganiy Olayinka. Cocoyam (Xanthosoma sagittifolium) corms and cormels are among the staple foods in Nigeria. The cormels are processed into cocoyam flour and utilized for various purposes. Drying is an essential unit operation in the conversion of the cormels into cocoyam flour and the knowledge of the effect of drying variables on the drying characteristics of the cormels is necessary for analysis, optimization and control of the drying process. This study therefore, investigated the drying kinetics of cocoyam cormels as influenced by slice thickness and pre-drying treatment. White-fleshed (NXs. 001) and pink-fleshed (NXs. 002) cocoyam cormels were used for this study. Drying kinetics of the pre-treated cormels (blanched by soaking in hot water at 100o C for 5 minutes)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoyam cormels; Drying process; Pre-drying treatment; Falling rate period; Thin layer drying. Ano: 2020 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4181 Functional properties and proximate composition of cactus pear cladodes flours Ciênc. Tecnol. Aliment. López-Cervantes,Jaime; Sánchez-Machado,Dalia Isabel; Campas-Baypoli,Olga Nydia; Bueno-Solano,Carolina. The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Edible cactus; Drying process; Vegetable powders; Technological properties. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016 Registros recuperados: 2 Primeira ... 1 ... Última

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