Título:	Effect of pretreatment on the drying kinetics of cherry tomato (Lycopersicon esculentum var. cerasiforme).
Autoria:	AZOUBEL, P. M. MURR, F. E. X.
Afiliação:	PATRICIA MOREIRA AZOUBEL, CPATSA F. E. X. MURR.
Ano de publicação:	2002
Referência:	In: WELTI-CHANES, J.; VÉLEZ-RUIZ, J. F.; BARBOSA-CANOVAS, G. V. (Ed.). Transport phenomena in food processing. Boca Raton: CRC Press, 2002.
Páginas:	cap. 9, p. 137-151.
Conteúdo:	The cherry tomato (L. esculentum var. cerasiforme) is considered the ancestral form of tomato (Folquer, 1976). This tomato type is an excellent source of vitarnins A and C (Gould, 1974) and is used in salads and has been used as a supplement in astronauts' diet during long periods of residence in space, due to its fast in vitro production. The present study was carried out to determine the influence of osmotic pre- treatment on the drying kinetics of cherry tomato, using a fixed bed dryer. Basic concepts: Osmotic dehydration; Sorption isotherms; Drying. Mathematical models; Materials and methods; Results and discussion: cherry tomato characterization; Osmotic dehydration; Sorption isotherms; Air drying.
Thesagro:	Desidratação Osmótica Método Modelo Matemático Secagem
Palavras-chave:	Tomate cereja
Tipo do material:	Parte de livro
Acesso:	openAccess
Aparece nas coleções:	Capítulo em livro científico (CPATSA)