EVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT)

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2014-05-20T15:29:23Z
dc.date.accessioned2022-10-05T16:53:47Z
dc.date.available2014-05-20T15:29:23Z
dc.date.available2022-10-05T16:53:47Z
dc.date.created2014-05-20T15:29:23Z
dc.date.issued1995-04-01
dc.identifierInternational Journal of Food Science and Technology. Oxford: Blackwell Science Ltd, v. 30, n. 2, p. 199-213, 1995.
dc.identifier0950-5423
dc.identifierhttp://hdl.handle.net/11449/38993
dc.identifier10.1111/j.1365-2621.1995.tb01372.x
dc.identifierWOS:A1995RX02100009
dc.identifier2405706828751494
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3910197
dc.description.abstractThe effect of time of exposure, solution concentration and temperature on the osmotic concentration of banana (slices of 11 mm thickness) was studied in aqueous sucrose solutions. The selectivity of the cellular tissues was reduced by steam blanching the banana slices before osmotic treatment. Effective diffusion coefficients for the loss of water and the increase in sucrose content were determined according to Fick's Law applied to a two-dimensional body; calculated on the basis of the concentration of various components in the liquid phase impenetrating the fruit. These coefficients revealed values similar to binary diffusion coefficients for pure sucrose solutions.
dc.languageeng
dc.publisherBlackwell Science
dc.relationInternational Journal of Food Science and Technology
dc.relation2.383
dc.relation0,909
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectDEHYDRATION
dc.subjectDiffusion coefficient
dc.subjectFICKS LAW
dc.subjectFRUIT PRESERVATION
dc.subjectSucrose
dc.titleEVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT)
dc.typeArtigo


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