Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039114
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorRYBKA, A. C. P.pt_BR
dc.contributor.authorFREITAS, S. T. dept_BR
dc.contributor.authorFIGUEIRETO NETO, A.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.date.accessioned2016-03-01T11:11:11Zpt_BR
dc.date.available2016-03-01T11:11:11Zpt_BR
dc.date.created2016-03-01pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationComunicata Scientiae, v. 6, n. 4, p. 454-462, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1039114pt_BR
dc.descriptionConsidering its high demand and limited production, raisin represents an important alternative to diversify grape processed products around the world. The aim of this study was to determine the best combination between drying temperature and time required to reach the highest consumer acceptance of ?Italia? raisin produced in the semi-arid climate in Brazil. The drying conditions were combinations between drying temperatures of 50, 56, 70, 84 and 90°C and drying times of 16, 22, 35, 48 and 54 hours, following a central composite rotational design (CCRD). The best combination between drying temperature and time was estimated to be 70°C for 35 hours (h), based on overall consumer acceptance. According to the statistical analysis used, drying at 70 °C for 35h and at 59 °C for 28h results in equal overall consumer acceptance, being the second option the more economical. Taste and texture, raisin chroma values and pH were more positively correlated to overall acceptance. The results indicate that drying at 59ºC for 28 h is the most efficient drying condition for raisins from ?Italia? grapes grown in Brazilian semi-arid condition. This study uses a new approach based on the central composite rotatable design to determine the most efficient drying temperature and time for Italia raisins.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectUva passapt_BR
dc.subjectAnálise sensorialpt_BR
dc.titleCentral composite rotatable design approach to optimize Italia raisin drying conditions.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-03-21T11:11:11Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroMercadopt_BR
dc.subject.thesagroSecagempt_BR
dc.subject.thesagroTemperaturapt_BR
dc.subject.thesagroVitis Viniferapt_BR
dc.subject.nalthesaurusGrapespt_BR
riaa.ainfo.id1039114pt_BR
riaa.ainfo.lastupdate2016-03-21pt_BR
dc.identifier.doi10.14295/CS.v6i4.993pt_BR
dc.contributor.institutionANA CECILIA POLONI RYBKA, CPATSA; SERGIO TONETTO DE FREITAS, CPATSA; ACÁCIO FIGUEIREDO NETO, UNIVASF; ALINE TELLES BIASOTO MARQUES, CPATSA.pt_BR
Aparece en las colecciones:Artigo em periódico indexado (CPATSA)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
Sergio2015.pdf506.84 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace