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dc.contributor.authorANDRADE, S. A. C.
dc.contributor.authorBARROS NETO, B. de
dc.contributor.authorNÓBREGA, A. C.
dc.contributor.authorAZOUBEL, P. M.
dc.date.accessioned2018-04-19T00:54:22Z-
dc.date.available2018-04-19T00:54:22Z-
dc.date.created2007-01-10
dc.date.issued2007
dc.identifier.citationJournal of Food Engineering, Barking, v. 78, p. 551-555, 2007.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/158135-
dc.descriptionThe apparent diffusion coefficients for sucrose and water during osmotic dehydration of jenipapos were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside jenipapos, whereas short time experiments (up to 4 h) were performed to provide detailed information on kinetics of water loss and solids gain at the beginning of osmotic treatment. According to the result, mass transfer rates for water and solutes, as well as the apparent diffusion coefficients for sucrose showed to be dependent on sucrose concentration in osmotic solution. The immersion time did not have significant effect (p>0.05) over the diffusion coefficients for sucrose and water.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectDifusão aparente
dc.subjectPerda de água
dc.titleEvaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.).
dc.typeArtigo de periódico
dc.date.updated2018-04-19T00:54:22Zpt_BR
dc.subject.thesagroJenipapo
dc.subject.thesagroDesidratação Osmótica
dc.subject.thesagroSacarosept_BR
riaa.ainfo.id158135
riaa.ainfo.lastupdate2018-04-18
dc.contributor.institutionPATRICIA MOREIRA AZOUBEL, CPATSA.
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