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|Type:||Artigo de periódico|
|Title:||Drying of pear d'Anjou with and without osmotic dehydration|
|Abstract:||This work compares the drying behavior exhibited by in natura and by osmotic dehydrated pears, The dryer was a convective vertical tray dryer. The drying was analyzed in terms of effective diffusivity and drying rates. The effective diffusivity varied from 1.59 x 10(-10) to 7.64 x 10(-10) m(2)/s for in natura pear and from 1.87 x 10(-10) to 8.12 x 10(-10)) m(2)/s for the pears after osmotic dehydration. In the case of moisture content below 1.0 kg(w)/kg(dm), the drying rates only depends on temperature, as internal resistance to moisture transfer prevails. (C) 2002 Elsevier Science Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Citation:||Journal Of Food Engineering. Elsevier Sci Ltd, v. 56, n. 1, n. 97, n. 103, 2003.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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