This work has studied the application of the osmo-convective dehydration on yacon roots, regarding its composition and quality attributes. Slices of yacon were submitted to osmotic treatment with sucralose solution followed by convective dry. The experiments followed a complete 23 factorial design to assessthe effect of three variables of the process (temperature, stirring rate of the osmotic solution and drying temperature) over four quality attributes (moisture content, color, luminosity and soluble solid content). The application of the osmotic treatment before convective drying provided quality gains to the dried product, such as low browning and shrinkage rates, and reduction of the structural damages towards angular distortions and fi...
Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This me...
Resumo: Neste trabalho estudou-se o processo combinado de desidratação osmótica seguido de secagem c...
ABSTRACT Yacon root is a functional food which contains antioxidants and prebiotics compounds. This ...
ABSTRACT. The knowledge about thermophysical properties of foods is especially important in thermal ...
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air d...
Orientadora : Profa. Dra. Fernanda de CastilhosCo-orientadora: Profa. Dra. Maria Lúcia MassonTese (d...
O yacon é um tubérculo de origem andina, e seu consumo tem se disseminado pelos demais países devido...
This article presents a quality analysis of convectively dried fruits and vegetables with preliminar...
Yacon (Smallanthus sonchifolius) root products are susceptible to oxidation, reduced quality and fun...
Drying is a critical primary processing technique in enhancing and maintaining the quality and stora...
Cylinders of pitahayas were osmotically dehydrated in sucrose 55 % (w/w) during 45 minutes as a pret...
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three...
AbstractThe foam mat drying of yacon juice (YJ) and concentrate yacon juice (CYJ) was conducted unde...
Yacon (Smallanthus sonchifolius) presents significant amounts of phenolics and peroxidases, turning ...
Abstract The foam mat drying of yacon juice (YJ) and concentrate yacon juice (CYJ) was conducted und...
Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This me...
Resumo: Neste trabalho estudou-se o processo combinado de desidratação osmótica seguido de secagem c...
ABSTRACT Yacon root is a functional food which contains antioxidants and prebiotics compounds. This ...
ABSTRACT. The knowledge about thermophysical properties of foods is especially important in thermal ...
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air d...
Orientadora : Profa. Dra. Fernanda de CastilhosCo-orientadora: Profa. Dra. Maria Lúcia MassonTese (d...
O yacon é um tubérculo de origem andina, e seu consumo tem se disseminado pelos demais países devido...
This article presents a quality analysis of convectively dried fruits and vegetables with preliminar...
Yacon (Smallanthus sonchifolius) root products are susceptible to oxidation, reduced quality and fun...
Drying is a critical primary processing technique in enhancing and maintaining the quality and stora...
Cylinders of pitahayas were osmotically dehydrated in sucrose 55 % (w/w) during 45 minutes as a pret...
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three...
AbstractThe foam mat drying of yacon juice (YJ) and concentrate yacon juice (CYJ) was conducted unde...
Yacon (Smallanthus sonchifolius) presents significant amounts of phenolics and peroxidases, turning ...
Abstract The foam mat drying of yacon juice (YJ) and concentrate yacon juice (CYJ) was conducted und...
Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This me...
Resumo: Neste trabalho estudou-se o processo combinado de desidratação osmótica seguido de secagem c...
ABSTRACT Yacon root is a functional food which contains antioxidants and prebiotics compounds. This ...