Título:	Osmotic dehydration of cashew apple in corn syrup: influence of process variables.
Autoria:	AZOUBEL, P. M. TONON, R. V. EL-AOUAR, A. A. ANTONIO, G. C. ARAUJO, E. A. F. RIBEIRO, S. C. A. MURR, F. E. X.
Afiliação:	PATRICIA MOREIRA AZOUBEL, CPATSA RENATA V. TONON, Unicamp ÂNOAR A EL-AOUAR, Unicamp GRAZIELLA C. ANTONIO, Unicamp EDER A. F. ARAUJO, Unicamp SUEZILDE C. A. RIBEIRO, Unicamp FERNANDA E. X. MURR, Unicamp.
Ano de publicação:	2004
Referência:	In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004.
Páginas:	p. 2091-2096.
Conteúdo:	Cashew apple slices were osmotically treated in corn syrup solids solutions at different concentrations (40-60% w/w), temperatures (30-50oC) and immersion times (90-240min). Temperature was the most important factor affecting water loss, while immersion time was the most significant factor affecting solid gain. The model fitted the experimental data observations accurately, with regression coefficients that varied from 0.92 to 0.99.
Thesagro:	Caju Desidratação Osmótica Maça
NAL Thesaurus:	Corn syrup
Palavras-chave:	Pesquisa experimental Apple Osmotic dehydration
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em anais de congresso (CPATSA)