Osmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables.

PATRÍCIA MOREIRA AZOUBEL, CPATSA.2026-07-07http://hdl.handle.net/123456789/503183The 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.1 CD-ROM.openAccessPlanejamento experimentalDelineamento experimentalCajuDesidratação OsmóticaCashew fruitExperimental designOsmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables.Artigo em anais e proceedings