Título:	Osmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables.
Autor:	AZOUBEL, P. M. EL-AOUAR, A. A. KUROZAWA, L. E. ANTONIO, G. C. MURR, F. E. X.
Afiliación:	PATRÍCIA MOREIRA AZOUBEL, CPATSA.
Año:	2005
Referencia:	In: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ, 2005.
Descripción:	The objective of this work was the study of osmotic dehydration of cashew apple slices in sucrose solutions as a function of temperature (30-50 0C), solution concentration (40-60% w/w) and immersion time (90-240 m in) by using response surface m ethodology.
Thesagro:	Caju Desidratação Osmótica
NAL Thesaurus:	Cashew fruit Experimental design
Palabras clave:	Planejamento experimental Delineamento experimental
Tipo de Material:	Artigo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CPATSA)