کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226614 | 464553 | 2006 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of osmotic dehydration of bananas followed by air-drying
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Bananas are an extremely perishable fruit that do not support freezing and as such, they need to be dried in order to preserve the fruit for later use. The process of osmotic dehydration followed by air-drying was studied and modeled, so it could be optimized. The developed model has been validated with experimental data and simulations have shown how the operating conditions affect the process. An optimization was done using the model in order to search for the best operation condition that would reduce the total processing time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 77, Issue 1, November 2006, Pages 188–193
Journal: Journal of Food Engineering - Volume 77, Issue 1, November 2006, Pages 188–193
نویسندگان
Fabiano A.N. Fernandes, Sueli Rodrigues, Odisséia C.P. Gaspareto, Edson L. Oliveira,