Evaluation of the shrinkage effect on the modeling kinetics of osmotic dehydration of sweet potato (Ipomoea batatas (L.)

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorJunqueira, João Renato de Jesus-
Autor(es): dc.creatorCorréa, Jefferson L. G.-
Autor(es): dc.creatorMendonça, Kamilla Soares de-
Data de aceite: dc.date.accessioned2026-02-09T12:51:53Z-
Data de disponibilização: dc.date.available2026-02-09T12:51:53Z-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2017-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/31557-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12881-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1169768-
Descrição: dc.descriptionThe kinetics of water loss (WL), solid gain (SG) and water activity (aw) of the osmotic dehydration of sweet potato (Ipomoea batatas (L.)) slices were investigated. Three osmotic solutions, sucrose, sorbitol and fructose, were used with two different water activities, 0.900 and 0.940. The diffusivities of both water and solute were evaluated by using Crank's analytical solution to Fick's second law and according to the models of Azuara and Barbosa Júnior et al. The shrinkage effect was considered to estimate the water and solid diffusion. A lower aw of the osmotic solutions resulted in higher mass transfer parameters (WL and SG) and a lower aw of the product. Sorbitol promoted higher WL and sorbitol and fructose, higher SG. The shrinkage was directly proportional to moisture reduction. Among the tested mathematical models, the Barbosa Júnior et al. presented the best fit. The shrinkage resulted in lower water and solid diffusivity values.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectSweet potato - Osmotic Dehydration-
Palavras-chave: dc.subjectWater loss-
Palavras-chave: dc.subjectShrinkage Effect-
Palavras-chave: dc.subjectBatata-doce - Desidratação osmótica-
Palavras-chave: dc.subjectPerda de água-
Palavras-chave: dc.subjectEfeito de encolhimento-
Título: dc.titleEvaluation of the shrinkage effect on the modeling kinetics of osmotic dehydration of sweet potato (Ipomoea batatas (L.)-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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