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Authorship: AZOUBEL, P. M.; EL-AOUAR, A. A.; TONON, R. V.; KUROZAWA, L. E.; ANTONIO, G. C.; MURR, F. E. X.; PARK, K. J. The effect of different osmotic pretreatments on cashew apple drying kinetics and product quality were investigated. |
Authorship: AZOUBEL, P. M.; EL-AOUAR, A. A.; ANTONIO, G. C.; MURR, F. E. X. A cajucultura desempenha papel de destaque na economia nordestina, em razão de o fruto se destacar como produto de exportação, além do potencial de agregação de valor por meio do aproveitamento do ped... ... |
Authorship: EL-AOUAR, A. A.; AZOUBEL, P. M.; KUROZAWA, L. E.; SIMÕES, M. R.; ANTONIO, G. C.; MURR, F. E. X. The aim of this work was to study the mate rial dimensions and bulk density changes during the convective drying of papaya ( Carica papaya L. ) slices and to model the sh rinkage kinetics. |
Authorship: KUROZAWA, L. E.; EL-AOUAR, A. A.; SIMÕES, M. R.; AZOUBEL, P. M.; MURR, F. E. X. The objective of this paper was to determine the thermal conductivity and the ther mal diffusivity of papaya as a function of temperature using the probe technique. A probe, with a heater wire to appl... ... |
Authorship: ANTONIO, G. C.; EL-AOUAR, A. A.; AZOUBEL, P. M.; SIMÕES, M. R.; MURR, F. E. X. The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using salt and sucrose solutions. The osmotic process was carried out at different sucrose concen tration... ... |
Authorship: AZOUBEL, P. M.; EL-AOUAR, A. A.; KUROZAWA, L. E.; ANTONIO, G. C.; MURR, F. E. X. The objective of this work was the study of osmotic dehydration of cashew apple slices in sucrose solutions as a function of temperature (30-50 0C), solution concentration (40-60% w/w) and immersion t... ... |
Authorship: AZOUBEL, P. M.; CIPRIANI, D. C.; EL-AOUAR, A. A.; ANTONIO, G. C.; MURR, F. E. X. Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 oC for soluble solids content ranging from 5.5 to 25 oBrix. Thermal conductivity and diffusivity we... ... |
Authorship: AZOUBEL, P. M.; TONON, R. V.; EL-AOUAR, A. A.; ANTONIO, G. C.; ARAUJO, E. A. F.; RIBEIRO, S. C. A.; MURR, F. E. X. Cashew apple slices were osmotically treated in corn syrup solids solutions at different concentrations (40-60% w/w), temperatures (30-50oC) and immersion times (90-240min). Temperature was the most i... ... |
Authorship: ANTONIO, G. C.; VINCI, H. F. V.; EL-AOUAR, A. A.; BARBOSA JÚNIOR, J. L.; AZOUBEL, P. M.; MURR, F. E. X. Amostras de batata doce foram desidratadas em soluções de sacarose (44-60% p/p) e NaCl (0-10%p/p) com temperaturas variando de 34 a 50?C por um tempo de imersão de 120 minutos. O aumento na concentraç... ... |
Authorship: ANTONIO, G. C.; AZOUBEL, P. M.; ALVES, D. G.; EL-AOUAR, A. A.; MURR, F. E. X. Brazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to f... ... |
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