Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Fernanda Elizabeth Xidieh Murr"'
Publikováno v:
Acta Scientiarum: Technology, Vol 22, Iss 0, Pp 1225-1228 (2000)
Neste trabalho, a difusividade térmica foi determinada para quatro amostras diferentes de polpa de manga. Foi verificada a influência dos sólidos solúveis e insolúveis em amostras de polpa de manga através do método utilizado por Silva (1997).
Externí odkaz:
https://doaj.org/article/72096b37b98e445f88fa6d4e98bd12f7
Publikováno v:
Journal of Food Process Engineering. 35:295-313
The aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97c27d602a1709c746e13f974340fcc6
https://doi.org/10.1111/j.1745-4530.2010.00590.x
https://doi.org/10.1111/j.1745-4530.2010.00590.x
Autor:
Cristiane Kelly Ferreira da Silva, Zaqueu Ernesto da Silva, Andréa Samara Santos de Oliveira, Louise Emy Kurozawa, Fernanda Elizabeth Xidieh Murr
Publikováno v:
Journal of Food Engineering. 101:166-178
A study and modeling of the mass transfer phenomenon in the drying process of agricultural products, using Fick’s second law of diffusion adapted to infinite flat plate geometry, are described. An analytical solution methodology, the classical inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15e71f83f2ca5186a6e0e9fbd8c5d158
https://doi.org/10.1016/j.jfoodeng.2010.06.021
https://doi.org/10.1016/j.jfoodeng.2010.06.021
Autor:
Aroldo Arévalo-Pinedo, Zilda Doratiotto de Salles Arévalo, Abraham D. Giraldo-Zuniga, Fernanda Elizabeth Xidieh Murr
Publikováno v:
Journal of Food Processing and Preservation. 34:611-621
The drying kinetics of carrot slices have been measured in a vacuum chamber, the experiments were carried out at various temperatures (50, 60 and 70C) under conditions of low pressures (5, 15 and 25 kPa). It was observed that the best values of diffu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2784a4899689ebb3cba8c695310ca9a7
https://doi.org/10.1111/j.1745-4549.2009.00420.x
https://doi.org/10.1111/j.1745-4549.2009.00420.x
Autor:
A. A. Negreiros, Juliana Tófano de Campos Leite Toneli, K. J. Park, Fernanda Elizabeth Xidieh Murr
Publikováno v:
Drying Technology. 28:369-379
This work reports the optimization of a spray-drying process to obtain inulin powder from a concentrated solution extracted from chicory roots. The influence of inlet air, solution temperature, and feed pump speed on the mass yield of the drying proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61f33cca592a864db5c96a14930c4b51
https://doi.org/10.1080/07373931003645017
https://doi.org/10.1080/07373931003645017
Autor:
Kil Jin Park, Renata V. Tonon, Patrícia Moreira Azoubel, Ânoar Abbas El-Aouar, Graziella Colato Antonio, Louise Emy Kurozawa, Fernanda Elizabeth Xidieh Murr
Publikováno v:
International Journal of Food Science & Technology. 44:980-986
Summary The effect of different osmotic pretreatments on cashew apple drying kinetics and product quality were investigated. The osmotic pretreatment was carried out in an incubator at constant temperature and agitation. The drying process was conduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59bea898a0ddcb745de1fb203bc1782a
https://doi.org/10.1111/j.1365-2621.2008.01783.x
https://doi.org/10.1111/j.1365-2621.2008.01783.x
Autor:
Graziella Colato Antonio, Patrícia Moreira Azoubel, Fernanda Elizabeth Xidieh Murr, Kil Jin Park
Publikováno v:
Food Science and Technology, Vol 28, Iss 3, Pp 696-701 (2008)
The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 °C. Highest water losses were obtained when the mixture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::bee1afabae60bb5863e92e5862448be3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300028
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300028
Autor:
Juliana Tófano de Campos Leite Toneli, Kil Jin Park, Paula Oliveira Martinelli, Fernanda Elizabeth Xidieh Murr
Publikováno v:
Journal of Texture Studies. 39:369-392
Inulin is a storage polysaccharide present in more than 30,000 vegetable products, including chicory roots, that are considered suitable for industrial application. The objective of this work was to evaluate the influence of temperature and the solub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e1a6b201a5b27a61220f3cce4eb05be
https://doi.org/10.1111/j.1745-4603.2008.00148.x
https://doi.org/10.1111/j.1745-4603.2008.00148.x
Autor:
Alessandra Alves Negreiros, Kil Jin Park, Fernanda Elizabeth Xidieh Murr, Juliana Tófano de Campos Leite Toneli
Publikováno v:
Ciência e Tecnologia de Alimentos. 28:122-131
The application of inulin in food and pharmaceutical industries is associated to the possibility of substituting sugar or fat, with a low caloric contribution, and of formulating medicine and functional foods, as it acts in the human organism in a si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9759ac0cf8fcbdbf209a5ce2f37670a
https://doi.org/10.1590/s0101-20612008000100018
https://doi.org/10.1590/s0101-20612008000100018
Autor:
Patrícia Moreira Azoubel, Kil Jin Park, Graziella Colato Antonio, Denise Gomes Alves, Fernanda Elizabeth Xidieh Murr
Publikováno v:
Journal of Food Engineering. 84:375-382
The puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed product presents a more pleasing appearance than the material that has not been puffed. The high temperature and short time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac3b1bae10239dd4db9c157b4af0ed4e
https://doi.org/10.1016/j.jfoodeng.2007.05.033
https://doi.org/10.1016/j.jfoodeng.2007.05.033