Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/39861Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Benedetti-Damy, P. C. | - |
| dc.contributor.author | Pedro, M. A. M. | - |
| dc.contributor.author | Telis-Romero, J. | - |
| dc.contributor.author | Telis, V. R. N. | - |
| dc.date.accessioned | 2014-05-20T15:30:30Z | - |
| dc.date.accessioned | 2016-10-25T18:06:01Z | - |
| dc.date.available | 2014-05-20T15:30:30Z | - |
| dc.date.available | 2016-10-25T18:06:01Z | - |
| dc.date.issued | 2010-01-01 | - |
| dc.identifier | http://link.periodicos.capes.gov.br/sfxlcl41?&url_ver=Z39.88-2004&url_ctx_fmt=info:ofi/fmt:kev:mtx:ctx&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.atitle=EFFECT%20OF%20DRYING%20METHOD%20ON%20THE%20SORPTION%20ISOTHERMS%20AND%20ISOSTERIC%20HEAT%20OF%20PERSIMMON%20PULP%20POWDER&rft.aufirst=P%2E%20C%2E&rft.aulast=Benedetti-Damy&rft.date=2010&rft.epage=440&rft.genre=article&rft.issn=1120-1770&rft.issue=4&rft.jtitle=ITALIAN%20JOURNAL%20OF%20FOOD%20SCIENCE&rft.pages=432-440&rft.spage=432&rft.stitle=ITAL%20J%20FOOD%20SCI&rft.volume=22&rfr_id=info:sid/www.isinet.com:WoK:UA&rft.au=Pedro%2C%20M%2E%20A%2E%20M%2E&rft.au=Telis-Romero%2C%20J%2E&rft.au=Telis%2C%20V%2E%20R%2E%20N%2E | - |
| dc.identifier.citation | Italian Journal of Food Science. Pinerolo: Chiriotti Editori, v. 22, n. 4, p. 432-440, 2010. | - |
| dc.identifier.issn | 1120-1770 | - |
| dc.identifier.uri | http://hdl.handle.net/11449/39861 | - |
| dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/39861 | - |
| dc.description.abstract | Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher adsorption capacity than the other methods. The vacuum- and freeze-dried products had the same adsorption capacity. The highest isosteric heat of sorption was observed for powders produced by spray-drying. The isokinetic temperature (T(B)) calculated for persimmon pulp powder obtained by vacuum-, spray- and freeze-drying were 541.4 K, 616.3 K, 513.2 K, respectively. The sorption process was spontaneous and enthalpy controlled. | en |
| dc.format.extent | 432-440 | - |
| dc.language.iso | eng | - |
| dc.publisher | Chiriotti Editori | - |
| dc.source | Web of Science | - |
| dc.subject | Freeze drying | en |
| dc.subject | Spray drying | en |
| dc.subject | Thermodynamic properties | en |
| dc.subject | Vaccum drying | en |
| dc.subject | Water activity | en |
| dc.subject | water sorption | en |
| dc.title | Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder | en |
| dc.type | outro | - |
| dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
| dc.description.affiliation | UNESP Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil | - |
| dc.description.affiliationUnesp | UNESP Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil | - |
| dc.identifier.wos | WOS:000285979700009 | - |
| dc.rights.accessRights | Acesso restrito | - |
| dc.relation.ispartof | Italian Journal of Food Science | - |
| dc.identifier.orcid | 0000-0002-2553-4629 | pt |
| 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.