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.descriptionThe 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectTomate cereja
dc.titleEffect of pretreatment on the drying kinetics of cherry tomato (Lycopersicon 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
dc.contributor.institutionF. E. X. MURR.eng
Appears in Collections:Capítulo em livro científico (CPATSA)

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