Heat and mass transfer coefficients and modeling of infrared drying of banana slices

Autor: Fernanda Machado Baptestini, Fernando Mendes Botelho, Ana Paula de Oliveira, Gabriel Henrique Horta de Oliveira, Paulo Cesar Corrêa

Publikováno v: Revista Ceres v.64 n.5 2017
Revista Ceres
Universidade Federal de Viçosa (UFV)
instacron:UFV
Revista Ceres, Vol 64, Iss 5, Pp 457-464
LOCUS Repositório Institucional da UFV

Banana é uma das frutas mais consumidas no mundo, sendo grande parte de sua produção realizada em países tropicais. Este produto possui uma grande variedade de vitaminas e minerais, sendo um importante componente da alimentação no mundo. Entret

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b691f3f1bfa7af9d3a823b98203ffee
https://doi.org/10.1590/0034-737x201764050002

Propriedades termodinâmicas e cinética de secagem de folhas de Bauhinia forficata Link

Autor: Rogerio Macedo Melo, Fernanda Pimentel da Silva, Fábio M. N. Miranda, Elton Aparecido Siqueira Martins, Valdiney Cambuy Siqueira

Publikováno v: Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 21, Issue: 1, Pages: 61-67, Published: JAN 2017
Revista Brasileira de Engenharia Agrícola e Ambiental v.21 n.1 2017
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 21, Iss 1, Pp 61-67

The aim of this study was to determine the effective diffusion coefficient and the thermodynamic properties of Bauhinia forficata Link leaves, considering two forms of thickness measurements and to describe the process by fitting mathematical models.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ec1301e325fe51af49901599a921717
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000100061&lng=en&tlng=en

Saline distribution during multicomponent salting in pre-cooked quail eggs

Autor: Evandro Bona, Ivanira Moreira, Mariete Barbosa Moreira, Rui Sérgio dos Santos Ferreira da Silva, Dionísio Borsato, Marcos Vinicios Roberto Pina

Publikováno v: Food Science and Technology, Vol 32, Iss 2, Pp 281-288 (2012)
Food Science and Technology v.32 n.2 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 2, Pages: 281-288, Published: 29 MAY 2012

The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39d938116a57f9ab29df0ee040754559
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200012&lng=en&tlng=en

Heat and mass transfer coefficients and modeling of infrared drying of banana slices

Autor: Fernanda Machado Baptestini, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Fernando Mendes Botelho, Ana Paula Lelis Rodrigues de Oliveira

Publikováno v: Revista Ceres, Vol 64, Iss 5, Pp 457-464

ABSTRACT Banana is one of the most consumed fruits in the world, having a large part of its production performed in tropical countries. This product possesses a wide range of vitamins and minerals, being an important component of the alimentation wor

Externí odkaz: https://doaj.org/article/35d9a1bd0f18427e8ee12e54fc77c1f0