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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment

Texto completo
Autor(es):
Paes, Mariana Schincariol [1] ; Ferreira Del Pintor, Joao Pedro [1] ; Pessoa Filho, Pedro de Alantara [2, 1] ; Tadini, Carmen Cecilia [2, 1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Chem Engn Dept, Escola Politecn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, FoRC, NAPAN Food Res Ctr, Sao Paulo - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF MOLECULAR LIQUIDS; v. 273, p. 408-413, JAN 2019.
Citações Web of Science: 2
Resumo

The osmotic dehydration of cambuci slices was studied using binary and ternary solutions containing sorbitol (S) and calcium lactate (CL) at different concentrations. Experiments were conducted at 25 degrees C. The mass and the physical-chemical properties of fruit slices were measured along the process. The results showed significant reduction in moisture (X), water activity (a(w)) and titratable acidy (TA). Soluble solids (SS) and pH increase were also observed. Osmotic solutions with higher sorbitol concentrations enabled higher water removal, but no significant difference was observed when CL was added to the osmotic solution. The content of soluble solids (SS) was higher in samples treated with higher sorbitol concentrations. The experimental results of water loss and soluble solids gain were modeled using Peleg's equation, and the equilibrium moisture and content of soluble solids were estimated. The effective diffusion coefficient of water was lower when CL was added to the osmotic solution, indicating modifications in the internal resistance for the mass transfer. (C) 2018 Elsevier B.V. All rights reserved. (AU)

Processo FAPESP: 16/18328-0 - Estudo da desidratação osmótica de cambuci (Campomanesia phaea o. Berg. Landrum) utilizando diferentes agentes osmóticos por meio da construção de diagramas de equilíbrio
Beneficiário:João Pedro Ferreira Del Pintor
Linha de fomento: Bolsas no Brasil - Iniciação Científica
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 11/23599-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
Beneficiário:Carmen Cecilia Tadini
Linha de fomento: Auxílio à Pesquisa - Regular