Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4459 |
Resumo: | The aim of this work was to study the convective drying of Fuji apple (Mallus percicae) in thin layer and to evaluate the characteristics of the dried product. The air flow was perpendicular through the samples with air velocity of 1.5 m s-1. The study factors were the air temperature (60, 70 and 80ºC), sample thickness (3, 4 and 5 mm) and citric acid solution concentration (0, 0.5 and 1 %). The glucose content and the samples color were found through spectrophotometer method. Five empirical models were used to evaluate the experimental data of the drying process. The fit of the drying data for the estimate of drying constant (K) showed high values of correlation for all models (R2 > 0.99). The Henderson-Pabis model was chosen for determination of the moisture average effective diffusivity (Deff). Through the surface response methodology, it was found that the samples with higher production and better physical-chemical characteristics was in conditions of air temperature at 70ºC, sample thickness of 3 mm and citric acid solution concentration of 1%. |
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Costa, Bruna RoosSilva, Roberto de Souza Gomes daMachado Junior, Francisco Roberto de AssisCoelho, Karen DiasPinto, Luiz Antonio de Almeida2014-08-20T20:46:21Z2014-08-20T20:46:21Z2010COSTA, Bruna et al. Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production. Vetor, Rio Grande, v. 20, n. 2, p. 92-108, 2010. Disponível em: <http://www.seer.furg.br/vetor/article/view/2561>. Acesso em 17 jul. 2014.0102-7352http://repositorio.furg.br/handle/1/4459The aim of this work was to study the convective drying of Fuji apple (Mallus percicae) in thin layer and to evaluate the characteristics of the dried product. The air flow was perpendicular through the samples with air velocity of 1.5 m s-1. The study factors were the air temperature (60, 70 and 80ºC), sample thickness (3, 4 and 5 mm) and citric acid solution concentration (0, 0.5 and 1 %). The glucose content and the samples color were found through spectrophotometer method. Five empirical models were used to evaluate the experimental data of the drying process. The fit of the drying data for the estimate of drying constant (K) showed high values of correlation for all models (R2 > 0.99). The Henderson-Pabis model was chosen for determination of the moisture average effective diffusivity (Deff). Through the surface response methodology, it was found that the samples with higher production and better physical-chemical characteristics was in conditions of air temperature at 70ºC, sample thickness of 3 mm and citric acid solution concentration of 1%.engFURGCitric AcidFood DryingGlucose ContentSurface Response.Characterization of the fuji apple drying in thin layer: determination of glucose content, color and productioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINAL48- CHARACTERIZATION OF THE FUJI APPLE DRYING IN THIN LAYER DETERMINATION OF GLUCOSE CONTENT, COLOR AND PRODUCTION.pdf48- CHARACTERIZATION OF THE FUJI APPLE DRYING IN THIN LAYER DETERMINATION OF GLUCOSE CONTENT, COLOR AND PRODUCTION.pdfapplication/pdf1099425https://repositorio.furg.br/bitstream/1/4459/1/48-%20CHARACTERIZATION%20OF%20THE%20FUJI%20APPLE%20DRYING%20IN%20THIN%20LAYER%20DETERMINATION%20OF%20GLUCOSE%20CONTENT%2c%20COLOR%20AND%20PRODUCTION.pdf371734e3a6896afd61e71e073a685b57MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4459/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/44592020-01-06 15:28:38.839open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2020-01-06T18:28:38Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
spellingShingle |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production Costa, Bruna Roos Citric Acid Food Drying Glucose Content Surface Response. |
title_short |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_full |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_fullStr |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_full_unstemmed |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_sort |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
author |
Costa, Bruna Roos |
author_facet |
Costa, Bruna Roos Silva, Roberto de Souza Gomes da Machado Junior, Francisco Roberto de Assis Coelho, Karen Dias Pinto, Luiz Antonio de Almeida |
author_role |
author |
author2 |
Silva, Roberto de Souza Gomes da Machado Junior, Francisco Roberto de Assis Coelho, Karen Dias Pinto, Luiz Antonio de Almeida |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Costa, Bruna Roos Silva, Roberto de Souza Gomes da Machado Junior, Francisco Roberto de Assis Coelho, Karen Dias Pinto, Luiz Antonio de Almeida |
dc.subject.por.fl_str_mv |
Citric Acid Food Drying Glucose Content Surface Response. |
topic |
Citric Acid Food Drying Glucose Content Surface Response. |
description |
The aim of this work was to study the convective drying of Fuji apple (Mallus percicae) in thin layer and to evaluate the characteristics of the dried product. The air flow was perpendicular through the samples with air velocity of 1.5 m s-1. The study factors were the air temperature (60, 70 and 80ºC), sample thickness (3, 4 and 5 mm) and citric acid solution concentration (0, 0.5 and 1 %). The glucose content and the samples color were found through spectrophotometer method. Five empirical models were used to evaluate the experimental data of the drying process. The fit of the drying data for the estimate of drying constant (K) showed high values of correlation for all models (R2 > 0.99). The Henderson-Pabis model was chosen for determination of the moisture average effective diffusivity (Deff). Through the surface response methodology, it was found that the samples with higher production and better physical-chemical characteristics was in conditions of air temperature at 70ºC, sample thickness of 3 mm and citric acid solution concentration of 1%. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010 |
dc.date.accessioned.fl_str_mv |
2014-08-20T20:46:21Z |
dc.date.available.fl_str_mv |
2014-08-20T20:46:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
COSTA, Bruna et al. Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production. Vetor, Rio Grande, v. 20, n. 2, p. 92-108, 2010. Disponível em: <http://www.seer.furg.br/vetor/article/view/2561>. Acesso em 17 jul. 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4459 |
dc.identifier.issn.none.fl_str_mv |
0102-7352 |
identifier_str_mv |
COSTA, Bruna et al. Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production. Vetor, Rio Grande, v. 20, n. 2, p. 92-108, 2010. Disponível em: <http://www.seer.furg.br/vetor/article/view/2561>. Acesso em 17 jul. 2014. 0102-7352 |
url |
http://repositorio.furg.br/handle/1/4459 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
FURG |
publisher.none.fl_str_mv |
FURG |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
instname_str |
Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Repositório Institucional da FURG (RI FURG) |
collection |
Repositório Institucional da FURG (RI FURG) |
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