Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.).

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dc.contributorPATRICIA MOREIRA AZOUBEL, CPATSA.
dc.creatorANDRADE, S. A. C.
dc.creatorBARROS NETO, B. de
dc.creatorNÓBREGA, A. C.
dc.creatorAZOUBEL, P. M.
dc.date2018-04-19T00:54:22Z
dc.date2018-04-19T00:54:22Z
dc.date2007-01-10
dc.date2007
dc.date2018-04-19T00:54:22Z
dc.date.accessioned2026-07-07T05:48:52Z
dc.descriptionThe apparent diffusion coefficients for sucrose and water during osmotic dehydration of jenipapos were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside jenipapos, whereas short time experiments (up to 4 h) were performed to provide detailed information on kinetics of water loss and solids gain at the beginning of osmotic treatment. According to the result, mass transfer rates for water and solutes, as well as the apparent diffusion coefficients for sucrose showed to be dependent on sucrose concentration in osmotic solution. The immersion time did not have significant effect (p>0.05) over the diffusion coefficients for sucrose and water.
dc.identifierJournal of Food Engineering, Barking, v. 78, p. 551-555, 2007.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/158135
dc.identifier.urihttp://hdl.handle.net/123456789/500449
dc.languageeng
dc.rightsopenAccess
dc.subjectDifusão aparente
dc.subjectPerda de água
dc.subjectJenipapo
dc.subjectDesidratação Osmótica
dc.subjectSacarose
dc.titleEvaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.).
dc.typeArtigo de periódico

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