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dc.contributor.authorAZOUBEL, P. M.eng
dc.contributor.authorTONON, R. V.eng
dc.contributor.authorEL-AOUAR, A. A.eng
dc.contributor.authorANTONIO, G. C.eng
dc.contributor.authorARAUJO, E. A. F.eng
dc.contributor.authorRIBEIRO, S. C. A.eng
dc.contributor.authorMURR, F. E. X.eng
dc.date.accessioned2019-04-25T00:36:38Z-
dc.date.available2019-04-25T00:36:38Z-
dc.date.created2004-09-03
dc.date.issued2004
dc.identifier.citationIn: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/154186-
dc.descriptionCashew 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.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPesquisa experimentaleng
dc.subjectAppleeng
dc.subjectOsmotic dehydrationeng
dc.titleOsmotic dehydration of cashew apple in corn syrup: influence of process variables.eng
dc.typeArtigo em anais e proceedingseng
dc.date.updated2019-04-25T00:36:38Z
dc.subject.thesagroCajueng
dc.subject.thesagroDesidratação Osmóticaeng
dc.subject.thesagroMaçaeng
dc.subject.nalthesaurusCorn syrupeng
dc.format.extent2p. 2091-2096.eng
riaa.ainfo.id154186eng
riaa.ainfo.lastupdate2019-04-24
dc.contributor.institutionPATRICIA MOREIRA AZOUBEL, CPATSAeng
dc.contributor.institutionRENATA V. TONON, Unicampeng
dc.contributor.institutionÂNOAR A EL-AOUAR, Unicampeng
dc.contributor.institutionGRAZIELLA C. ANTONIO, Unicampeng
dc.contributor.institutionEDER A. F. ARAUJO, Unicampeng
dc.contributor.institutionSUEZILDE C. A. RIBEIRO, Unicampeng
dc.contributor.institutionFERNANDA E. X. MURR, Unicamp.eng
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