Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/342010
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMousavi Khaneghah, Amin-
dc.typeArtigopt_BR
dc.titleKinetics and mathematical modeling of thin layer drying of osmo-treated aloe vera (aloe barbadensis) gel slicespt_BR
dc.contributor.authorMoradi, Mehdi-
dc.contributor.authorNiakousari, Mehrdad-
dc.contributor.authorKhaneghah, Amin Mousavi-
dc.subjectAloe verapt_BR
dc.subject.otherlanguageAloe verapt_BR
dc.description.abstractIn the present work, the drying kinetics of osmo-pretreated Aloe vera gel slices (AVGS) was investigated. AVGS with an initial moisture content of 98.29% (wet basis) were subjected to 5 hr of osmosis process (10% NaCl solution, at 40 degrees C, NaCl solution to A. vera ratio = 5:1), prior to atmospheric thin layer drying at air temperatures of 55, 70, and 85 degrees C and air volumetric air flow rates of 0.015, 0.036, and 0.054 m(3)/s for the duration of 160 min. Results showed the mean values of the moisture ratio in air temperatures of 55, 70, and 85 degrees C were categorized into three levels (p < .01) of 0.551, 0.429, and 0.336, respectively, while the corresponding values for the osmo-convective method were 0.561, 0.418, and 0.321, respectively. Similarly, the mean values of the moisture ratio in air flow rates of 0.015, 0.036, and 0.054 m(3)/s for the convective and osmo-convective method assigned to different levels (p < .01) of 0.511, 0.417, 0.385 and 0.510, 0.416, 0.372, respectively. Superposition technique was utilized to propose a new model for each drying method. The predicted moisture ratios evaluated by the superposition technique were in a good agreement with experimental values of moisture ratiopt_BR
dc.relation.ispartofJournal of food process engineeringpt_BR
dc.relation.ispartofabbreviationJ. food process eng.pt_BR
dc.publisher.cityHoboken, NJpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherWileypt_BR
dc.date.issued2019-
dc.date.monthofcirculationOct.pt_BR
dc.language.isoengpt_BR
dc.description.volume42pt_BR
dc.description.issuenumber6pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0145-8876pt_BR
dc.identifier.eissn1745-4530pt_BR
dc.identifier.doi10.1111/jfpe.13180pt_BR
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.13180pt_BR
dc.date.available2020-05-22T16:01:14Z-
dc.date.accessioned2020-05-22T16:01:14Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-05-22T16:01:14Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:16:40Z : No. of bitstreams: 1 000476045200001.pdf: 6130448 bytes, checksum: 3c3998a3f96ad2b0790b300709daf6c2 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-22T16:01:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/342010-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000476045200001pt_BR
dc.creator.orcid0000-0001-5769-0004pt_BR
dc.type.formArtigo originalpt_BR
dc.identifier.articleide13180pt_BR
dc.description.sponsorNoteThe authors gratefully acknowledge for the financial support of the Research Affairs Office at Shiraz University (Research Affairs Office at Shiraz University Grant # 94GRD1M215809)pt_BR
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