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dc.contributor.authorAZOUBEL, P. M.
dc.contributor.authorEL-AOUAR, A. A.
dc.contributor.authorKUROZAWA, L. E.
dc.contributor.authorANTONIO, G. C.
dc.contributor.authorMURR, F. E. X.
dc.date.accessioned2022-07-21T19:19:48Z-
dc.date.available2022-07-21T19:19:48Z-
dc.date.created2005-09-22
dc.date.issued2005
dc.identifier.citationIn: MERCOSUR CONGRESS ON CHEMICAL ENGINEERING, 2.; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4., 2005, Rio de Janeiro. Proceedings... Rio de Janeiro: UFRJ, 2005.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/156044-
dc.descriptionThe 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.
dc.format1 CD-ROM.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectPlanejamento experimental
dc.subjectDelineamento experimental
dc.titleOsmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables.
dc.typeArtigo em anais e proceedings
dc.subject.thesagroCaju
dc.subject.thesagroDesidratação Osmótica
dc.subject.nalthesaurusCashew fruit
dc.subject.nalthesaurusExperimental design
riaa.ainfo.id156044
riaa.ainfo.lastupdate2022-07-21
dc.contributor.institutionPATRÍCIA MOREIRA AZOUBEL, CPATSA.
Aparece en las colecciones:Artigo em anais de congresso (CPATSA)

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