Coeficiente de difusão da água e sacarose durante a desidratação osmótica do sapoti (Achras zapota L.)
| Autor: | Sônia Sousa Melo Cavalcanti de Albuquerque, Samara Alvachian Cardoso Andrade, Hayanna Adlley Santos de Arruda, Silvana Magalhães Salgado, Erilane de Castro Lima Machado, Lívia Muritiba Pereira de Lima Coimbra |
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| Rok vydání: | 2017 |
| Předmět: |
transferência de massa
Sucrose General Veterinary lcsh:S 04 agricultural and veterinary sciences sapoti lcsh:S1-972 040401 food science lcsh:Agriculture chemistry.chemical_compound Horticulture 0404 agricultural biotechnology desidratação osmótica chemistry mass transfer Animal Science and Zoology osmotic dehydration diffusion coefficient lcsh:Agriculture (General) coeficiente de difusão Agronomy and Crop Science Short duration sapodilla Osmotic dehydration |
| Zdroj: | Ciência Rural, Vol 47, Iss 8 Ciência Rural, Volume: 47, Issue: 8, Article number: e20150924, Published: 20 JUL 2017 Ciência Rural v.47 n.8 2017 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
| ISSN: | 0103-8478 |
| Popis: | Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P |
| Databáze: | OpenAIRE |
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