Drying kinetics of fresh and osmotically pre-treated papaya (Carica papaya L.)

dc.creatorEl-Aouar, AA
dc.creatorAzoubel, PM
dc.creatorMurr, FEX
dc.date2003
dc.dateAUG
dc.date2014-11-16T01:28:17Z
dc.date2015-11-26T17:36:03Z
dc.date2014-11-16T01:28:17Z
dc.date2015-11-26T17:36:03Z
dc.date.accessioned2018-03-29T00:18:36Z
dc.date.available2018-03-29T00:18:36Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 59, n. 1, n. 85, n. 91, 2003.
dc.identifier0260-8774
dc.identifierWOS:000183033500010
dc.identifier10.1016/S0260-8774(02)00434-X
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63508
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63508
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63508
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285830
dc.descriptionThe aim of this work was to study and to model the drying kinetics of fresh and osmotically pre-treated papaya cubes (Carica papaya L.) using the diffusional model (Fick's second law) adapted to a cubic geometry, and an empirical two parameters model. The osmotic pre-treatment was carried out in an incubator at constant temperature and agitation. The drying process was carried out in a fixed bed dryer at two different temperatures and air velocities. At the beginning of the drying process of fresh papaya, drying rate was influenced by both air velocity and air temperature. But lose to the equilibrium condition, the drying rate was affected only by the air temperature. The physico-chemical changes in the papaya cubes during osmotic pre-treatment caused differences in the drying rate in the subsequent air drying process when compared to fresh papaya cubes. The effective diffusivities of water, calculated by diffusional model, were of the order of 10(-9) m(2)/S. (C) 2003 Elsevier Science Ltd. All rights reserved.
dc.description59
dc.description1
dc.description85
dc.description91
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectpapaya
dc.subjectosmotic dehydration
dc.subjectdrying
dc.subjecteffective diffusivity
dc.subjectProduct Quality
dc.subjectBanana Slices
dc.subjectDehydration
dc.subjectBehavior
dc.subjectFruits
dc.subjectVegetables
dc.subjectApple
dc.titleDrying kinetics of fresh and osmotically pre-treated papaya (Carica papaya L.)
dc.typeArtículos de revistas


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