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dc.contributor.CRUESPUniversidade Estadual de Campinaspt
dc.typeArtigo de periódicopt
dc.titleViscoelastic behavior of persimmons dried at constant air temperaturept
dc.contributor.authorNicoleti, JFpt
dc.contributor.authorSilveira, Vpt
dc.contributor.authorTelis-Romero, Jpt
dc.contributor.authorTelis, VRNpt
unicamp.author.emailvanianic@eta.ibilce.unesp.brpt
unicamp.authorUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Dos Campos, Brazil Univ Estadual Campinas, Dept Engn Alimentos, BR-13038970 Campinas, SP, Brazilpt
dc.subjectrheological propertiespt
dc.subjectair-dryingpt
dc.subjectdrying conditionspt
dc.subjectwater activitypt
dc.subject.wosRheological Propertiespt
dc.subject.wosQualitypt
dc.subject.wosStoragept
dc.subject.wosPotatopt
dc.subject.wosApplept
dc.description.abstractThe viscoelastic behavior of dried persimmons at different air-drying temperatures and velocities was evaluated. Air temperatures and velocities were varied according to a second-order central composite design, with temperature ranging from 40degreesC to 70degreesC and air velocity from 0.8 to 2.0 m/s. After drying, persimmons were equilibrated at four different water activities: 0.432, 0.576, 0.625 and 0.751. The rheological behavior of dried and conditioned persimmons was studied under uniaxial compression-relaxation tests. Three different rheological models were fitted to the experimental relaxation curves: Maxwell, Generalized Maxwell and Peleg and Normand. Based on the root mean square of residuals, the Generalized Maxwell model showed the best fit and a regression analysis was applied to obtain response surfaces for the model parameters. The dependence of the rheological properties on water activity was also analysed. Results showed that only the linear effect of air temperature was significant at a 5% level on the equilibrium stress and relaxation times. In a general way, these parameters increased with increasing air temperature and decreasing water activity. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofLwt-food Science And Technologypt_BR
dc.relation.ispartofabbreviationLWT-Food Sci. Technol.pt
dc.publisher.cityAmsterdampt
dc.publisher.countryHolandapt
dc.publisherElsevier Science Bvpt
dc.date.issued2005pt
dc.identifier.citationLwt-food Science And Technology. Elsevier Science Bv, v. 38, n. 2, n. 143, n. 150, 2005.pt
dc.language.isoenpt
dc.description.volume38pt
dc.description.issuenumber2pt
dc.description.initialpage143pt
dc.description.lastpage150pt
dc.rightsfechadopt
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt
dc.sourceWeb of Sciencept
unicamp.cruespUNESPpt
dc.identifier.issn0023-6438pt
dc.identifier.wosidWOS:000226926400006pt
dc.identifier.doi10.1016/j.lwt.2004.04.016pt
dc.date.available2014-11-15T08:00:39Z
dc.date.available2015-11-26T16:10:05Z-
dc.date.accessioned2014-11-15T08:00:39Z
dc.date.accessioned2015-11-26T16:10:05Z-
dc.description.provenanceMade available in DSpace on 2014-11-15T08:00:39Z (GMT). No. of bitstreams: 1 WOS000226926400006.pdf: 411387 bytes, checksum: ede1a7857bc032b0ee613197d69fa137 (MD5) Previous issue date: 2005en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:10:05Z (GMT). No. of bitstreams: 2 WOS000226926400006.pdf: 411387 bytes, checksum: ede1a7857bc032b0ee613197d69fa137 (MD5) WOS000226926400006.pdf.txt: 32583 bytes, checksum: 3afb2d11941d096a5b76c1c3c84859c7 (MD5) Previous issue date: 2005en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/76560pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/76560
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/76560-
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