Drying kinetics and microbiological quality of green onions

Detalhes bibliográficos
Autor(a) principal: Martinazzo,Ana Paula
Data de Publicação: 2016
Outros Autores: Correa Filho,Luiz Carlos, Teodoro,Carlos Eduardo de Souza, Berbert,Pedro Amorim
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Ceres
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000600769
Resumo: ABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 ºC was the most indicated for green onions, with assured microbiological quality.
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spelling Drying kinetics and microbiological quality of green onionsAllium fistulosum L.mathematical modelingdehydrationmicrobiology.ABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 ºC was the most indicated for green onions, with assured microbiological quality.Universidade Federal de Viçosa2016-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000600769Revista Ceres v.63 n.6 2016reponame:Revista Ceresinstname:Universidade Federal de Viçosa (UFV)instacron:UFV10.1590/0034-737x201663060004info:eu-repo/semantics/openAccessMartinazzo,Ana PaulaCorrea Filho,Luiz CarlosTeodoro,Carlos Eduardo de SouzaBerbert,Pedro Amorimeng2017-03-07T00:00:00ZRevista
dc.title.none.fl_str_mv Drying kinetics and microbiological quality of green onions
title Drying kinetics and microbiological quality of green onions
spellingShingle Drying kinetics and microbiological quality of green onions
Martinazzo,Ana Paula
Allium fistulosum L.
mathematical modeling
dehydration
microbiology.
title_short Drying kinetics and microbiological quality of green onions
title_full Drying kinetics and microbiological quality of green onions
title_fullStr Drying kinetics and microbiological quality of green onions
title_full_unstemmed Drying kinetics and microbiological quality of green onions
title_sort Drying kinetics and microbiological quality of green onions
author Martinazzo,Ana Paula
author_facet Martinazzo,Ana Paula
Correa Filho,Luiz Carlos
Teodoro,Carlos Eduardo de Souza
Berbert,Pedro Amorim
author_role author
author2 Correa Filho,Luiz Carlos
Teodoro,Carlos Eduardo de Souza
Berbert,Pedro Amorim
author2_role author
author
author
dc.contributor.author.fl_str_mv Martinazzo,Ana Paula
Correa Filho,Luiz Carlos
Teodoro,Carlos Eduardo de Souza
Berbert,Pedro Amorim
dc.subject.por.fl_str_mv Allium fistulosum L.
mathematical modeling
dehydration
microbiology.
topic Allium fistulosum L.
mathematical modeling
dehydration
microbiology.
dc.description.none.fl_txt_mv ABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 ºC was the most indicated for green onions, with assured microbiological quality.
description ABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 ºC was the most indicated for green onions, with assured microbiological quality.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000600769
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000600769
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0034-737x201663060004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa
publisher.none.fl_str_mv Universidade Federal de Viçosa
dc.source.none.fl_str_mv Revista Ceres v.63 n.6 2016
reponame:Revista Ceres
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista Ceres
collection Revista Ceres
repository.name.fl_str_mv
repository.mail.fl_str_mv
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