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Type: Artigo de periódico
Title: Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin
Author: Arevalo-Pinedo, A
Murr, FEX
Abstract: Vacuum drying of carrot and pumpkin were carried out to compare the influence of freezing and blanching as pre-treatments on the drying kinetics at temperatures of 50, 60 and 70 degrees C and vacuum chamber of 5 and 15 kPa. The experimental curves of drying were adjusted to the diffusional model of Fick for an infinite slab. The results, provide evidence that pre-drying pre-treatments affect moisture transport of this products. It was found that the values obtained for the samples pumpkin presented larger values of the diffusion coefficient than the samples carrots. (c) 2006 Elsevier Ltd. All rights reserved.
Subject: blanching
vacuum drying
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 80, n. 1, n. 152, n. 156, 2007.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2006.05.005
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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