Osmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables.
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The objective of this work was the study of osmotic dehydration of cashew apple slices in sucrose solutions as a function of temperature (30-50 0C), solution concentration (40-60% w/w) and immersion time (90-240 m in) by using response surface m ethodology.
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Planejamento experimental, Delineamento experimental, Caju, Desidratação Osmótica, Cashew fruit, Experimental design