EFFECT OF OSMOTIC DEHYDRATION ON DRYING KINETICS OF MANGO FRUIT

dc.creatorBORGES, SV
dc.creatorMENEGALLI, FC
dc.date1994
dc.dateAPR
dc.date2014-07-30T17:11:09Z
dc.date2015-11-26T16:48:38Z
dc.date2014-07-30T17:11:09Z
dc.date2015-11-26T16:48:38Z
dc.date.accessioned2018-03-28T23:35:08Z
dc.date.available2018-03-28T23:35:08Z
dc.identifierPesquisa Agropecuaria Brasileira. Empresa Brasil Pesq Agropec, v. 29, n. 4, n. 637, n. 642, 1994.
dc.identifier0100-204X
dc.identifierWOS:A1994NW46400016
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64382
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64382
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1275211
dc.descriptionThe influence of previous osmotic dehydration on drying of mango (Mangifera indica) fruit was studied. The fruit was dehydrated with 65% sacarose solution at 30-degrees-C, for five hours. Kinetics of drying was conducted at 40, 50 and 60-degrees-C. Osmotic treatment decreased water contents down to 72%, while total sugar content was increased up to 21%. Drying rates were reduced by previous osmotic treatment, Kinetics of drying were correlated by experimental equations of X/Xo = Ae(-Bt) type.
dc.description29
dc.description4
dc.description637
dc.description642
dc.languagept
dc.publisherEmpresa Brasil Pesq Agropec
dc.publisherBrasilia
dc.publisherBrasil
dc.relationPesquisa Agropecuaria Brasileira
dc.relationPesqui. Agropecu. Bras.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectTRAY DRYER
dc.subjectSACCHAROSE
dc.subjectWATER CONTENT DECREASE
dc.titleEFFECT OF OSMOTIC DEHYDRATION ON DRYING KINETICS OF MANGO FRUIT
dc.typeArtículos de revistas


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