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dc.contributor.authorTelis-Romero, J.
dc.contributor.authorGabas, A. L.
dc.contributor.authorRossi, S. J.
dc.contributor.authorTelis, VRN
dc.date.accessioned2014-05-20T15:19:56Z
dc.date.available2014-05-20T15:19:56Z
dc.date.issued2001-01-01
dc.identifier.citationProceedings of the Second Inter-american Drying Conference. Veracruz 91860: Isnt Tecnologico Veracruz, p. 443-452, 2001.
dc.identifier.urihttp://hdl.handle.net/11449/31317
dc.description.abstractThe rheological parameters of raisins were obtained after three different drying methods: convective, osmo-convective and solar drying. Compression tests were applied to rehydrated samples by using a Texture Analyzer TAXT2i. A mathematical trick was used to determine the stress and area was calculated along the deformation. A power law model could adequately fit stress-true strain curves and parameters; K (measure of stiffness) and n (solid behavior index) were obtained as a function of water activity between 0.755 to 0.432. Results showed that these parameters were strongly dependent on water activity for all drying methods. The constant K, which indicates the resistance against deformation, increased with decreasing water activity. on the other hand, increasing water activity resulted in higher solid behavior indexes, showing a large deviation from the Hookean behavior.en
dc.format.extent443-452
dc.language.isoeng
dc.publisherIsnt Tecnologico Veracruz
dc.relation.ispartofProceedings of the Second Inter-american Drying Conference
dc.sourceWeb of Science
dc.subjectrheological propertiespt
dc.subjectraisinspt
dc.subjectosmo-convectivept
dc.subjectsolar dryingpt
dc.subjectcompressive testpt
dc.titleInfluence of different drying methods on tbe rheological properties of raisinsen
dc.typeTrabalho apresentado em evento
dcterms.rightsHolderIsnt Tecnologico Veracruz
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationUniv Estadual Paulista, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.identifier.wosWOS:000172809000041
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
dc.identifier.lattes9457081088108168
unesp.author.lattes9457081088108168
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