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Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits

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Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits

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Mayor López, L.; Moreira, R.; Sereno, AM. (2011). Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits. Journal of Food Engineering. 103(1):29-37. doi:10.1016/j.jfoodeng.2010.08.031

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Title: Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Ingeniería Química y Nuclear - Departament d'Enginyeria Química i Nuclear
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
The aim of this work was to study the changes in volume, density, porosity and shape factors of pumpkin tissue during osmotic dehydration (OD) and air drying (AD). Pumpkin cylinders with length/diameter ratio of 5/3 were ...[+]
Subjects: Air drying , Bulk density , Modelling , Osmotic dehydration , Particle density , Shape factors , Particle densities , Shape factor , Cylinders (shapes) , Dewatering , Drying , Osmosis , Porosity , Shrinkage , Sodium , Sodium chloride , Sugar (sucrose) , Dehydration , Cucurbita pepo
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2010.08.031
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2010.08.031
Thanks:
The author Luis Mayor wishes to acknowledge SFRH/BD/3414/2000 PhD Grant to Fundacao para a Ciencia e a Tecnologia, Portugal.
Type: Artículo

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