Título:	Effect of pretreatment on the drying kinetics of cherry tomato (Lycopersicon esculentum var. cerasiforme).
Autor:	AZOUBEL, P. M. MURR, F. E. X.
Afiliación:	PATRICIA MOREIRA AZOUBEL, CPATSA F. E. X. MURR.
Año:	2002
Referencia:	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.
Descripción:	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
Palabras clave:	Tomate cereja
Tipo de Material:	Parte de livro
Acceso:	openAccess
Aparece en las colecciones:	Capítulo em livro científico (CPATSA)