Influence of process conditions on the mass transfer kinetics of pulsed vacuum osmotically dehydrated mango slices

dc.creatorIto, AP
dc.creatorTonon, RV
dc.creatorPark, KJ
dc.creatorHubinger, MD
dc.date2007
dc.date2014-11-15T06:32:37Z
dc.date2015-11-26T16:09:41Z
dc.date2014-11-15T06:32:37Z
dc.date2015-11-26T16:09:41Z
dc.date.accessioned2018-03-28T22:58:18Z
dc.date.available2018-03-28T22:58:18Z
dc.identifierDrying Technology. Taylor & Francis Inc, v. 25, n. 10, n. 1769, n. 1777, 2007.
dc.identifier0737-3937
dc.identifierWOS:000249868800022
dc.identifier10.1080/07373930701593263
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80256
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/80256
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80256
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266685
dc.descriptionThe pulsed vacuum osmotic dehydration of mango slices was studied using a 2(5-1) fractional factorial design. The process responses were water loss, solids gain, water activity, and the effective diffusivities of the water or solids. Statistical analyses revealed that temperature and solution concentration were significant for all the responses studied. Vacuum time was significant for solids gain and the effective diffusivity of water. Diffusion coefficients were determined using an analytical solution of Fick's unidirectional diffusion equation for flat plates, showing a good fit to the experimental data. Osmotic recirculation and vacuum pressure had no effect on any of the responses studied.
dc.description25
dc.description10
dc.description1769
dc.description1777
dc.languageen
dc.publisherTaylor & Francis Inc
dc.publisherPhiladelphia
dc.publisherEUA
dc.relationDrying Technology
dc.relationDry. Technol.
dc.rightsfechado
dc.rightshttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dc.sourceWeb of Science
dc.subjectconcentration
dc.subjecteffective diffusivity fractional
dc.subjectfactorial design
dc.subjectpulsed vacuum
dc.subjecttemperature
dc.subjectSucrose Solution
dc.subjectApple Slices
dc.subjectImpregnation
dc.subjectFruits
dc.subjectOptimization
dc.subjectQuality
dc.subjectModel
dc.subjectFood
dc.subjectL.
dc.titleInfluence of process conditions on the mass transfer kinetics of pulsed vacuum osmotically dehydrated mango slices
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución