Advanced search
Start date
Betweenand

Air drying kinetics of pre-treated papayas

Grant number: 09/00519-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): April 01, 2009
Effective date (End): September 30, 2009
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Maria Aparecida Mauro
Grantee:Diego Canizares
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

With a view to aggregate value to dehydrated papaya, the purpose of this work is to evaluate pre-treatment effects on papaya drying kinetics. The pre-treatments applied before convective drying will be blanching, osmotic dehydration (OD) and addition of an edible coating in different combinations. Optimization of the treatments will be done by factorial design and response surfaces based on color retention and water activity decreasing after convective drying. After that, drying kinetics of samples treated under the best selected conditions will be determined. Sorption isotherms will be determined. Operational parameters useful for designing and processing control are expected to be found. (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GARCIA, CAROLINA CASTILHO; CAETANO, LIDIMARA CASSIA; SILVA, KEILA DE SOUZA; MAURO, MARIA APARECIDA. Influence of Edible Coating on the Drying and Quality of Papaya (Carica papaya). Food and Bioprocess Technology, v. 7, n. 10, p. 2828-2839, OCT 2014. Web of Science Citations: 11.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.