Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/356326
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampChambi, Hulda Noemí Mamani-
dc.contributor.authorunicampSchmidt, Flavio Luis-
dc.typeArtigopt_BR
dc.titleOsmotic dehydration of yellow melon using red grape juice concentratept_BR
dc.contributor.authorChambi, Hulda Noemi Mamani-
dc.contributor.authorLima, Wiliene Camila Valadares-
dc.contributor.authorSchmidt, Flávio Luís-
dc.subjectMelão (fruta)pt_BR
dc.subject.otherlanguageMelonspt_BR
dc.description.abstractThe main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with soluble solids, moisture and water activity without significant differences. Besides, the mass loss and solute gain parameters did not show significant differences, and only the solute gain had few variations. The process of the osmotic dehydration with grape juice concentrate was the most effective one, with higher dehydration and lowest solutes gain compared to the process carried out with sucrose solution. The water effective diffusivity calculated by the Fick’s equation for the process conduced with grape juice was lower than the one obtained for the sucrose solution, according to different equilibrium moisture content calculated by Peleg’s equation. The dehydrated melon with grape juice concentrate showed reduced water activity (~ 0.92) and low moisture content (~ 58%)pt_BR
dc.relation.ispartofCiência e tecnologia de alimentospt_BR
dc.relation.ispartofabbreviationCienc. tecnol. aliment.pt_BR
dc.publisher.cityCampinas, SPpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.date.issued2016-
dc.date.monthofcirculationJuly/Sept.pt_BR
dc.language.isoengpt_BR
dc.description.volume36pt_BR
dc.description.issuenumber3pt_BR
dc.description.firstpage468pt_BR
dc.description.lastpage475pt_BR
dc.rightsAbertopt_BR
dc.sourceSciELOpt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.eissn1678-457Xpt_BR
dc.identifier.doi10.1590/1678-457X.01416pt_BR
dc.identifier.urlhttps://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300468pt_BR
dc.date.available2021-02-23T14:16:34Z-
dc.date.accessioned2021-02-23T14:16:34Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2021-02-23T14:16:34Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-05-24T16:47:33Z : No. of bitstreams: 1 S0101-20612016000300468.pdf: 938384 bytes, checksum: ac6497c7042bf115e4c46035c20e3709 (MD5)en
dc.description.provenanceMade available in DSpace on 2021-02-23T14:16:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/356326-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordVacuum osmotic dehydrationpt_BR
dc.subject.keywordEffective diffusivitypt_BR
dc.subject.keywordFruit juice concentratept_BR
dc.identifier.sourceS0101-20612016000300468pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-3287-8630pt_BR
dc.type.formArtigopt_BR
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