Add to ORKGMany models had been develops in order to study the diffusion process in fruits. All they were consistent, but they none fits exactly to the shape of the geometry of the fruit. We had developed a new model into elliptical coordinates in order to can study the diffusion process in ovoid fruits. Its results has a very good agree with the experimental measure that we had made to table olive. It has an annex benefit: when the model is used, the diffusion coefficient value at different time can to calculate to pulp of the ovoid fruits. Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regi...
This article uses a liquid diffusion model to describe convective drying of whole bananas. The exper...
Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-10-17T18:15:38Z No. of bitstream...
This work reports a theoretical and experimental study on the drying kinetics of bananas, under diff...
Many models are using now in order to can study of the table green olives diffusion process. Differe...
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during ...
The aim of this work was to select models of mass transfer to estimate effective mass diffusion coef...
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during ...
The objective of this work was to analyze the relevant process conditions on osmotic dehydration of ...
This work is focused on transient diffusion processes inside semi-solid and solid agri-food products...
Submitted by Deyse Queiroz (deysequeirozz@hotmail.com) on 2019-02-07T15:34:45Z No. of bitstreams: 1...
The green olive variety Arauco were debittered using lye concentrations of, 2.50% NaOH.They were the...
The objective of this work was to study osmotic dehydration kinetics of plums evaluating the influen...
One of the significant crops in Mediterrenean countries is olive (Olea europaea) and an important am...
The effects of operating temperature on an osmotic sucrose solution with a selected concentration pa...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pesso...
This article uses a liquid diffusion model to describe convective drying of whole bananas. The exper...
Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-10-17T18:15:38Z No. of bitstream...
This work reports a theoretical and experimental study on the drying kinetics of bananas, under diff...
Many models are using now in order to can study of the table green olives diffusion process. Differe...
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during ...
The aim of this work was to select models of mass transfer to estimate effective mass diffusion coef...
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during ...
The objective of this work was to analyze the relevant process conditions on osmotic dehydration of ...
This work is focused on transient diffusion processes inside semi-solid and solid agri-food products...
Submitted by Deyse Queiroz (deysequeirozz@hotmail.com) on 2019-02-07T15:34:45Z No. of bitstreams: 1...
The green olive variety Arauco were debittered using lye concentrations of, 2.50% NaOH.They were the...
The objective of this work was to study osmotic dehydration kinetics of plums evaluating the influen...
One of the significant crops in Mediterrenean countries is olive (Olea europaea) and an important am...
The effects of operating temperature on an osmotic sucrose solution with a selected concentration pa...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pesso...
This article uses a liquid diffusion model to describe convective drying of whole bananas. The exper...
Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-10-17T18:15:38Z No. of bitstream...
This work reports a theoretical and experimental study on the drying kinetics of bananas, under diff...