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Assessment of the blanching and edible coatings effects on physic-chemical characteristics and on the drying kinetics of papaya

Grant number: 09/14083-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): December 01, 2009
Effective date (End): November 30, 2010
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Maria Aparecida Mauro
Grantee:Lidimara Cássia Caetano
Home Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

This work aims to assess the influence of treatments applied before hot-air-drying on the physical and nutritional characteristics of the papaya Formosa variety and on the drying efficiency. The pre-treatments applied before convective drying will be blanching and/or addition of edible coatings. The drying kinetics of samples treated and not treated will be determined at different temperatures. Color, texture, volume, C vitamin and carotenes changes will be measured. The influence of the pre-treatments and the temperature on these characteristics and the moisture diffusivity will be evaluated. Operational parameters useful for designing and processing control are expected to be found. (AU)

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