Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorJunqueira, João Renato de Jesus-
Autor(es): dc.creatorCorrêa, Jefferson Luiz Gomes-
Autor(es): dc.creatorErnesto, Dovel Branquinho-
Data de aceite: dc.date.accessioned2026-02-09T11:52:02Z-
Data de disponibilização: dc.date.available2026-02-09T11:52:02Z-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2017-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/31561-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13250-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1149192-
Descrição: dc.descriptionThe drying of pumpkin slices (Cucurbita moschata Duch.) by microwave, convective, and intermittent microwave–convective techniques was studied. The samples were pretreated by blanching followed by pulsed vacuum osmotic dehydration. The microwave output power was 780 W. Air temperatures were 30 °C and 60 °C and air velocities were 2.22 and 4.44 m s−1. The final moisture content was set at 0.08 kg [H2O] kg−1 [dry matter]. The drying kinetics were obtained and fitted with the Fick's model and the Page's empirical correlation. Color, water activity, shrinkage, and rehydration were evaluated. Shorter drying times, higher diffusivity and better color quality were obtained by employing microwave. Convective experiments carried out to higher water activity and lower shrinkage. For describing the drying behavior, the better adjustment was reached by the Page's empirical correlation.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectCucurbita moschata-
Palavras-chave: dc.subjectMathematical models-
Palavras-chave: dc.subjectPulsed vacuum-
Palavras-chave: dc.subjectOsmotic dehydration-
Palavras-chave: dc.subjectModelos matemáticos-
Palavras-chave: dc.subjectVácuo pulsado-
Palavras-chave: dc.subjectDesidratação osmótica-
Título: dc.titleMicrowave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.