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Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)

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Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)

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dc.contributor.author Amado, Laís es_ES
dc.contributor.author Silva, Keila es_ES
dc.contributor.author Mauro, Maria es_ES
dc.date.accessioned 2019-02-14T07:09:48Z
dc.date.available 2019-02-14T07:09:48Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116734
dc.description.abstract [EN] This study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95°C (40 min) and 80°C (40 min) in the first stage combined with 70°C and 60°C in the second stage, and continuous drying (70°C and 60°C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70°C temperature, showing the importance of limiting the temperature of the mango to 60°C during the two drying stages es_ES
dc.description.sponsorship We would like to thank FAPESP for their scholarship (Proc. 2015/18638-7) and financial support (Proc. 2014/11514-8) and CNPq es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Intermittent drying es_ES
dc.subject Thermal intermittence es_ES
dc.subject Carotenoid es_ES
dc.subject Color es_ES
dc.title Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.) es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7711
dc.relation.projectID info:eu-repo/grantAgreement/FAPESP//2015%2F18638-7/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/CNPq//2014%2F11514-8/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Amado, L.; Silva, K.; Mauro, M. (2018). Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.). En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1719-1726. https://doi.org/10.4995/IDS2018.2018.7711 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7711 es_ES
dc.description.upvformatpinicio 1719 es_ES
dc.description.upvformatpfin 1726 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7711 es_ES
dc.contributor.funder Fundação de Amparo à Pesquisa do Estado de São Paulo es_ES
dc.contributor.funder Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil es_ES


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