Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/65806
Type: Artigo de periódico
Title: EVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT)
Author: MAURO, MA
MENEGALLI, FC
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.
Subject: DEHYDRATION
DIFFUSION COEFFICIENTS
FICKS LAW
FRUIT PRESERVATION
SUCROSE
Country: Inglaterra
Editor: Blackwell Science Ltd
Rights: fechado
Date Issue: 1995
Appears in Collections:Unicamp - Artigos e Outros Documentos

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