Effect of chemical pretreatment on the physical properties of dehydrated grapes

dc.creatorGabas, AL
dc.creatorMenegalli, FC
dc.creatorTelis-Romero, J
dc.date1999
dc.date2014-12-02T16:29:01Z
dc.date2015-11-26T16:45:11Z
dc.date2014-12-02T16:29:01Z
dc.date2015-11-26T16:45:11Z
dc.date.accessioned2018-03-28T23:30:44Z
dc.date.available2018-03-28T23:30:44Z
dc.identifierDrying Technology. Marcel Dekker Inc, v. 17, n. 6, n. 1215, n. 1226, 1999.
dc.identifier0737-3937
dc.identifierWOS:000080567100015
dc.identifier10.1080/07373939908917606
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63799
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63799
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63799
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1274150
dc.descriptionThe effects of chemical pretreatment and air drying temperature on drying kinetics, shrinkage, density and rehydration ratio of grapes were determined at various moisture contents. It was observed that the chemical pretreatment employed - a solution of 2% CaCO3 with 0 to 3% ethyl oleate - increased considerably the drying rate. It was established that the shrinkage increased with drying temperature between 40 to 80 degrees C and decreased with increasing concentration of ethyl oleate in the chemical pretreatment solution.
dc.description17
dc.description6
dc.description1215
dc.description1226
dc.languageen
dc.publisherMarcel Dekker Inc
dc.publisherNew York
dc.publisherEUA
dc.relationDrying Technology
dc.relationDry. Technol.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectdensity
dc.subjectdrying
dc.subjectgrape
dc.subjectpretreatment
dc.subjectrehydration ratio
dc.subjectshrinkage coefficient
dc.subjectShrinkage
dc.subjectPorosity
dc.subjectFoodstuffs
dc.subjectDensity
dc.titleEffect of chemical pretreatment on the physical properties of dehydrated grapes
dc.typeArtículos de revistas


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