Effect of pretreatment on the drying kinetics of cherry tomato (Lycopersicon esculentum var. cerasiforme).

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dc.contributorPATRICIA MOREIRA AZOUBEL, CPATSA
dc.contributorF. E. X. MURR.
dc.creatorAZOUBEL, P. M.
dc.creatorMURR, F. E. X.
dc.date2018-05-16T00:34:50Z
dc.date2018-05-16T00:34:50Z
dc.date2003-02-17
dc.date2002
dc.date2018-05-16T00:34:50Z
dc.date.accessioned2026-07-07T05:49:35Z
dc.descriptionThe cherry tomato (L. esculentum var. cerasiforme) is considered the ancestral form of tomato (Folquer, 1976). This tomato type is an excellent source of vitarnins A and C (Gould, 1974) and is used in salads and has been used as a supplement in astronauts' diet during long periods of residence in space, due to its fast in vitro production. The present study was carried out to determine the influence of osmotic pre- treatment on the drying kinetics of cherry tomato, using a fixed bed dryer. Basic concepts: Osmotic dehydration; Sorption isotherms; Drying. Mathematical models; Materials and methods; Results and discussion: cherry tomato characterization; Osmotic dehydration; Sorption isotherms; Air drying.
dc.formatcap. 9, p. 137-151.
dc.identifierIn: WELTI-CHANES, J.; VÉLEZ-RUIZ, J. F.; BARBOSA-CANOVAS, G. V. (Ed.). Transport phenomena in food processing. Boca Raton: CRC Press, 2002.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/151196
dc.identifier.urihttp://hdl.handle.net/123456789/500684
dc.languageeng
dc.rightsopenAccess
dc.subjectTomate cereja
dc.subjectDesidratação Osmótica
dc.subjectMétodo
dc.subjectModelo Matemático
dc.subjectSecagem
dc.titleEffect of pretreatment on the drying kinetics of cherry tomato (Lycopersicon esculentum var. cerasiforme).
dc.typeParte de livro

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