Now showing items 1-5 of 5
Sorption isotherms and thermodynamic properties of grated Parmesan cheese
(International Journal Of Food Science And Technology, 2016-01-01) [Artigo]
This study focuses on isotherms, isosteric heat of sorption and enthalpy-entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by ...
Water adsorption isotherms and thermodynamic properties of cassava bagasse
(Thermochimica Acta, 2016-05-20) [Artigo]
Losses of food industry are generally wet products that must be dried to posterior use and storage. In order to optimize drying processes, the study of isotherms and thermodynamic properties become essential to understand ...
Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production
(Journal of Cereal Science, 2018-07-01) [Artigo]
Barley malt production comprises three main steps: steeping, germination, and drying. Ultrasound technology has been widely studied to find ways to improve mass transfer in food processes and, consequently, to reduce process ...
RHEOLOGY AND FLUID DYNAMIC OF EGG WHITE: EFFECT OF THIXOTROPY ON ENGINEERING DESIGN
(Journal Of Food Process Engineering, 2017-02-01) [Artigo]
The wide application of egg products by food industries reinforces the importance of dealing with egg white properties, such as thermophysical ones, for correct processing and equipment design. Therefore, rheological ...
Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature
(Powder Technology, 2019-09-01) [Artigo]
Understanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse concentrations ...