Blanching effects on convective air-drying and sorption properties of papaya

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorFederal University of Technology - Paraná (UTFPR)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Estadual de Maringá (UEM)-
Autor(es): dc.creatorGarcia, Carolina Castilho-
Autor(es): dc.creatorCaetano, Lidimara Cássia-
Autor(es): dc.creatorCanizares, Diego-
Autor(es): dc.creatorSilva, Keila de Souza-
Autor(es): dc.creatorMauro, Maria Aparecida-
Data de aceite: dc.date.accessioned2025-08-21T17:48:27Z-
Data de disponibilização: dc.date.available2025-08-21T17:48:27Z-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2021-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1080/07373937.2022.2062378-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/241005-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/241005-
Descrição: dc.descriptionThis study investigated the influence of blanching on the drying kinetics of papaya from the perspective of the microstructure of the tissue and the water sorption behavior. Drying kinetics and water effective diffusion coefficients were determined based on Fick’s law considering shrinkage. Intense cellular changes were observed in blanched tissues images obtained by light microscopy and transmission electron microscopy. Heat pretreatment increased the water diffusion coefficients and the drying rates in comparison with fresh fruit. Severe color changes were induced by blanching, resulting in color loss during drying. At intermediate moisture ranges, sorption isotherms of blanched papayas showed lower water sorption capacity than those of fresh fruit, therefore the critical moisture for microbial growth in fresh papayas is higher than in blanched ones. The compensation theory was satisfied for fresh fruit but not for blanched fruit, which presented distinctive sorption behavior attributed to cellular damage caused by heat pretreatment.-
Descrição: dc.descriptionAcademic Department of Food Federal University of Technology - Paraná (UTFPR), Paraná-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology São Paulo State University (UNESP), São Paulo-
Descrição: dc.descriptionDepartment of Chemical Engineering Maringá State University (UEM), Paraná-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology São Paulo State University (UNESP), São Paulo-
Idioma: dc.languageen-
Relação: dc.relationDrying Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCarica papayaL-
Palavras-chave: dc.subjectdesorption isotherms-
Palavras-chave: dc.subjectdiffusion coefficient-
Palavras-chave: dc.subjectmicroscopic features-
Título: dc.titleBlanching effects on convective air-drying and sorption properties of papaya-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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