Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorMolina Filho, Lucídio-
Autor(es): dc.creatorGonçalves, Ana Karla Rebes-
Autor(es): dc.creatorMauro, Maria Aparecida-
Autor(es): dc.creatorFrascareli, Elen Cristina-
Data de aceite: dc.date.accessioned2025-08-21T15:37:42Z-
Data de disponibilização: dc.date.available2025-08-21T15:37:42Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2011-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/S0101-20612011000300025-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/226577-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/226577-
Descrição: dc.descriptionMoisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh samples and it was related to the loss of soluble solids during the pre-treatment. The isosteric heat of sorption measures indicated that a larger amount of heat was required to remove the water from the fresh samples than from the blanched ones.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences, Language, and Physical Sciences - IBILCE Sao Paulo State University - UNESP, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences, Language, and Physical Sciences - IBILCE Sao Paulo State University - UNESP, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP-
Formato: dc.format714-722-
Idioma: dc.languageen-
Idioma: dc.languagept_BR-
Relação: dc.relationCiencia e Tecnologia de Alimentos-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBlanching-
Palavras-chave: dc.subjectDesorption isotherms-
Palavras-chave: dc.subjectGAB model-
Palavras-chave: dc.subjectIsosteric heat-
Palavras-chave: dc.subjectPumpkin-
Título: dc.titleIsotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada-
Título: dc.titleMoisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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