Optimization of osmotic dehydration of papaya followed by air-drying

dc.creatorFernandes, Fabiano A. N.
dc.creatorRodrigues, Sueli
dc.creatorGaspareto, Odisséia C. P.
dc.creatorOliveira, Edson Leandro de
dc.date2010-09-30T12:28:22Z
dc.date2010-09-30T12:28:22Z
dc.date2006
dc.identifierFERNANDES, F. A. N.; RODRIGUES, S.; GASPARETO, O. C. P.; OLIVEIRA, E. L. de (2006)
dc.identifier0963-9969
dc.identifierhttps://repositorio.ufrn.br/jspui/handle/1/3090
dc.descriptionFERNANDES, Fabiano A. N. et al. Optimization of Osmotic Dehydration of Papaya of followed by air-drying. Food Research Internation, v. 39, p. 492-498, 2006.
dc.descriptionABSTRACT: Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated with experimental data and simulations have shown how the operating conditions affect the process. An optimization was done using the model in order to search for the best operation condition that would reduce the total processing time.
dc.languagepor
dc.publisherFood Research International
dc.subjectPapaya
dc.subjectOptimization
dc.subjectOsmotic dehydration
dc.subjectDrying
dc.titleOptimization of osmotic dehydration of papaya followed by air-drying
dc.typearticle


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