Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/31561
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dc.creatorJunqueira, João Renato de Jesus-
dc.creatorCorrêa, Jefferson Luiz Gomes-
dc.creatorErnesto, Dovel Branquinho-
dc.date.accessioned2018-11-05T12:27:08Z-
dc.date.available2018-11-05T12:27:08Z-
dc.date.issued2017-12-
dc.identifier.citationJUNQUEIRA, J. R. de J.; CORRÊA, J. L. G.; ERNESTO, D. B. Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. Journal of Food Processing and Preservation, Westport, v. 41, n. 6, p. 1-8, Dec. 2017. doi: 10.1111/jfpp.13250.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13250pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/31561-
dc.description.abstractThe drying of pumpkin slices (Cucurbita moschata Duch.) by microwave, convective, and intermittent microwave–convective techniques was studied. The samples were pretreated by blanching followed by pulsed vacuum osmotic dehydration. The microwave output power was 780 W. Air temperatures were 30 °C and 60 °C and air velocities were 2.22 and 4.44 m s−1. The final moisture content was set at 0.08 kg [H2O] kg−1 [dry matter]. The drying kinetics were obtained and fitted with the Fick's model and the Page's empirical correlation. Color, water activity, shrinkage, and rehydration were evaluated. Shorter drying times, higher diffusivity and better color quality were obtained by employing microwave. Convective experiments carried out to higher water activity and lower shrinkage. For describing the drying behavior, the better adjustment was reached by the Page's empirical correlation.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Processing and Preservationpt_BR
dc.subjectCucurbita moschatapt_BR
dc.subjectMathematical modelspt_BR
dc.subjectPulsed vacuumpt_BR
dc.subjectOsmotic dehydrationpt_BR
dc.subjectModelos matemáticospt_BR
dc.subjectVácuo pulsadopt_BR
dc.subjectDesidratação osmóticapt_BR
dc.titleMicrowave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slicespt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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