Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/152471
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dc.contributor.authorAZOUBEL, P. M.eng
dc.contributor.authorMURR, F. E. X.eng
dc.date.accessioned2019-04-26T00:42:28Z-
dc.date.available2019-04-26T00:42:28Z-
dc.date.created2004-02-10
dc.date.issued2004
dc.identifier.citationJournal of Food Engineering, v. 61, p. 291-295, 2004.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/152471-
dc.descriptionCherry tomato samples were osmotically dehydrated in different hypertonic NaCI solutions (with or without sucrose) at two different concentrations. Mass transfer kinetics were modelled according to Peleg, Fick and Page equations. The Peleg equation presented the best fitting for water loss and Page model showed the best predictive capacity for salt gain data. The effective diffusivity determined using Fick's second law applied to a spherical geometry was found to be in the range of O.43 x 10-9-1.77 x 10-9 m2/s for water loss and 0.04 x 10-9-0.54 x 10-9 m2/s for salt gain. Increased solution concentration resulted in higher water loss and salt gain. An addition of sucrose to osmotic solutions decreased the driving force of the process.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectTomate cerejaeng
dc.subjectModelo empíricoeng
dc.subjectTransferência de massaeng
dc.titleMass transfer kinetics of osmotic dehydration of cherry tomato.eng
dc.typeArtigo de periódicoeng
dc.date.updated2019-06-13T11:11:11Z
dc.subject.thesagroTomateeng
dc.subject.thesagroDesidratação Osmóticaeng
dc.subject.nalthesaurusTomatoeseng
riaa.ainfo.id152471eng
riaa.ainfo.lastupdate2019-06-13 -03:00:00
dc.contributor.institutionPATRICIA MOREIRA AZOUBEL, CPATSA.eng
Appears in Collections:Artigo em periódico indexado (CPATSA)

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