Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/38993
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Mauro, M. A. | - |
dc.contributor.author | Menegalli, F. C. | - |
dc.date.accessioned | 2014-05-20T15:29:23Z | - |
dc.date.accessioned | 2016-10-25T18:04:38Z | - |
dc.date.available | 2014-05-20T15:29:23Z | - |
dc.date.available | 2016-10-25T18:04:38Z | - |
dc.date.issued | 1995-04-01 | - |
dc.identifier | http://dx.doi.org/10.1111/j.1365-2621.1995.tb01372.x | - |
dc.identifier.citation | International Journal of Food Science and Technology. Oxford: Blackwell Science Ltd, v. 30, n. 2, p. 199-213, 1995. | - |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | http://hdl.handle.net/11449/38993 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/38993 | - |
dc.description.abstract | The effect of time of exposure, solution concentration and temperature on the osmotic concentration of banana (slices of 11 mm thickness) was studied in aqueous sucrose solutions. The selectivity of the cellular tissues was reduced by steam blanching the banana slices before osmotic treatment. Effective diffusion coefficients for the loss of water and the increase in sucrose content were determined according to Fick's Law applied to a two-dimensional body; calculated on the basis of the concentration of various components in the liquid phase impenetrating the fruit. These coefficients revealed values similar to binary diffusion coefficients for pure sucrose solutions. | en |
dc.format.extent | 199-213 | - |
dc.language.iso | eng | - |
dc.publisher | Blackwell Science | - |
dc.source | Web of Science | - |
dc.subject | DEHYDRATION | pt |
dc.subject | Diffusion coefficient | pt |
dc.subject | FICKS LAW | pt |
dc.subject | FRUIT PRESERVATION | pt |
dc.subject | Sucrose | pt |
dc.title | EVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT) | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.contributor.institution | Universidade Estadual de Campinas (UNICAMP) | - |
dc.description.affiliation | PAULISTA STATE UNIV,INST BIOSCI LANGUAGE & PHYS SCI,DEPT FOOD ENGN & TECHNOL,BR-15054000 S JOSE RIO PR,SP,BRAZIL | - |
dc.description.affiliation | STATE UNIV CAMPINAS,FAC FOOD ENGN,DEPT FOOD ENGN,BR-13081970 CAMPINAS,SP,BRAZIL | - |
dc.description.affiliationUnesp | PAULISTA STATE UNIV,INST BIOSCI LANGUAGE & PHYS SCI,DEPT FOOD ENGN & TECHNOL,BR-15054000 S JOSE RIO PR,SP,BRAZIL | - |
dc.identifier.doi | 10.1111/j.1365-2621.1995.tb01372.x | - |
dc.identifier.wos | WOS:A1995RX02100009 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | International Journal of Food Science and Technology | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.