Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/151196
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dc.contributor.authorAZOUBEL, P. M.
dc.contributor.authorMURR, F. E. X.
dc.date.accessioned2018-05-16T00:34:50Z-
dc.date.available2018-05-16T00:34:50Z-
dc.date.created2003-02-17
dc.date.issued2002
dc.identifier.citationIn: WELTI-CHANES, J.; VÉLEZ-RUIZ, J. F.; BARBOSA-CANOVAS, G. V. (Ed.). Transport phenomena in food processing. Boca Raton: CRC Press, 2002.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/151196-
dc.descriptionBasic concepts: Osmotic dehydration; Sorption isotherms; Drying. Mathematical models; Materials and methods; Results and discussion: cherry tomato characterization; Osmotic dehydration; Sorption isotherms; Air drying.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectTomate cereja
dc.titleEffect of pretreatment on the drying kinetics of cherry tomato (Lycopersico esculentum var. cerasiforme).
dc.typeParte de livro
dc.date.updated2018-05-16T00:34:50Zpt_BR
dc.subject.thesagroDesidratação Osmótica
dc.subject.thesagroMétodo
dc.subject.thesagroModelo Matemático
dc.subject.thesagroSecagem
dc.format.extent2cap. 9, p. 137-151.
riaa.ainfo.id151196
riaa.ainfo.lastupdate2018-05-15
dc.contributor.institutionPATRICIA MOREIRA AZOUBEL, CPATSA.
Appears in Collections:Capítulo em livro científico (CPATSA)

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