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dc.contributor.authorMonnerat, S. M.-
dc.contributor.authorPizzi, TRM-
dc.contributor.authorMauro, M. A.-
dc.contributor.authorMenegalli, F. C.-
dc.date.accessioned2014-05-20T15:24:31Z-
dc.date.accessioned2016-10-25T17:58:46Z-
dc.date.available2014-05-20T15:24:31Z-
dc.date.available2016-10-25T17:58:46Z-
dc.date.issued2006-01-01-
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2006.01.017-
dc.identifier.citationFood Research International. Amsterdam: Elsevier B.V., v. 39, n. 6, p. 739-748, 2006.-
dc.identifier.issn0963-9969-
dc.identifier.urihttp://hdl.handle.net/11449/35121-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/35121-
dc.description.abstractThe spatial distribution of water and sugars in half-fresh apples dehydrated in sucrose solutions (30% and 50% w/w, 27 degrees C) for 2, 4 and 8 h, was determined. Each half was sliced as from the exposed surface. The density, water and sugar contents were determined for each piece. A mathematical model was fitted to the experimental data of the water and sucrose contents considering the overall flux and tissue shrinkage. A numerical method of finite differences permitted the calculation of the effective diffusion coefficients as a function of concentration, using material coordinates and integrating the two differential equations (for water and sucrose) simultaneously. The coefficients obtained were one or even two orders of magnitude lower than those for pure solutions and presented unusual concentration dependence. The behaviour of the apple tissue was also studied using light microscopy techniques to obtain images of the osmotically treated pieces (20%, 30% and 50% w/w sucrose solutions for 2, 4 and 8 h). (c) 2006 Elsevier Ltd. All rights reserved.en
dc.format.extent739-748-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectosmotic dehydrationpt
dc.subjectapplept
dc.subjectSucrosept
dc.subjectconcentration profilept
dc.subjectDiffusion coefficientpt
dc.titleConcentration profiles and effective diffusion coefficients of sucrose and water in osmo-dehydrated applesen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)-
dc.description.affiliationUNESP, São Paulo State Univ, Inst Biosci Language & Phys Sci, IBILCe,Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil-
dc.description.affiliationUniv Estadual Campinas, UNICAMP, Fac Food Engn, FEA,Dept Food Engn,DEA, BR-13081970 Campinas, SP, Brazil-
dc.description.affiliationUnespUNESP, São Paulo State Univ, Inst Biosci Language & Phys Sci, IBILCe,Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil-
dc.identifier.doi10.1016/j.foodres.2006.01.017-
dc.identifier.wosWOS:000237620600012-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Research International-
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