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Evaluation of bleaching effects on papaya osmotic dehydration

Grant number: 07/03632-7
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2007
Effective date (End): July 31, 2008
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Maria Aparecida Mauro
Grantee:Fabio Shindi Uchidate
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

The present work will investigate the influence of blanching on the kinetics of the papaya osmotic dehydration. Some thermal treatment conditions will be tested by changing temperatures and time. Treatments must guarantee inactivation of the enzymes present in the tissue. The osmotic dehydration kinetics will be studied with tissues blanched under previously selected conditions. Water and sucrose diffusion coefficients will be determined. Thermal treatments will be evaluated based on the behavior of the tissues during the osmotic dehydration. (AU)

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