Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Fernanda Rosa Assis"'
Autor:
Bert Pieters, Fernanda Rosa Assis, Rui Manuel Santos Costa Morais, Alcina Maria Miranda Bernardo Morais
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract The present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower afte
Externí odkaz:
https://doaj.org/article/60715827ac1c4db69ffe31f2c52e1503
Autor:
Fernanda Rosa Assis, Rui Manuel Santos Costa de Morais, Alcina Maria Miranda Bernardo de Morais
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract Physalis was osmotically dehydrated with 60 °Bx sucrose or sorbitol solutions at 60 °C and with a mass ratio of sample to solution of 1:4, at atmospheric pressure or under vacuum at 150 mbar. The Crank’s, Peleg’s and Page’s models we
Externí odkaz:
https://doaj.org/article/c802b9e286604616a95aa339ed7d52b0
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Apple cubes were osmotically dehydrated with 40° Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fi t the experimental data and describe the
Publikováno v:
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
O objetivo do presente trabalho foi avaliar parâmetros de qualidade de cubos de maçã Royal Gala durante o processo de desidratação osmótica (DO). As condições de operação da DO investigadas foram: o agente osmótico, a pressão e a temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37583020afc1da15afe8d1c13a2be2ba
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410
Publikováno v:
Acta Alimentaria. 47:315-323
Effects of the osmotic pre-treatment (OD) with sucrose or sorbitol solutions and different drying methods on the rehydration kinetics of apple cubes were studied. Samples were dried by hot air (HAD) at 70 ºC, by microwave (MWD) at 500 W, and by free
Publikováno v:
Advances in Food Science and Engineering. 1(3):112-122
The aim of the present work was to study the effects of the osmotic dehydration (OD) on the mass transfer kinetics of the microwave drying (MWD) and some quality parameters of apple cubes. The fit of several mathematical models was tested to describe
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017102, Published: 22 FEB 2018
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017102, Published: 22 FEB 2018
Physalis was osmotically dehydrated with 60 °Bx sucrose or sorbitol solutions at 60 °C and with a mass ratio of sample to solution of 1:4, at atmospheric pressure or under vacuum at 150 mbar. The Crank’s, Peleg’s and Page’s models were tested
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The effects of the pre-osmotic treatment on the mass transfer kinetics of the freeze-drying (FD) and on the water activity (aw) and the quality – colour, total phenolic content, antioxidant activity – of apple cubes were studied. The fit of the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa1d3dd1bcde5440d0ea37a6352fe59e
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The aim of the present work was to study the effect of the osmotic dehydration (OD) pre-treatment on the mass transfer kinetics and water activity (aw) of apple cubes during hot air drying. The adequacy of different mathematical models to describe th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9922d562b68959503e76fded524d1344
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or fish aiming to increase the shelf life or as a pre-treatment in the processing of dehydrated foods. The aim of this work is to present the models most used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::249d03250ed47607d0edb9493b75df59