EVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT)

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dc.contributor.authorMauro, M. A.
dc.contributor.authorMenegalli, F. C.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2014-05-20T15:29:23Z
dc.date.available2014-05-20T15:29:23Z
dc.date.issued1995-04-01
dc.description.abstractThe effect of time of exposure, solution concentration and temperature on the osmotic concentration of banana (slices of 11 mm thickness) was studied in aqueous sucrose solutions. The selectivity of the cellular tissues was reduced by steam blanching the banana slices before osmotic treatment. Effective diffusion coefficients for the loss of water and the increase in sucrose content were determined according to Fick's Law applied to a two-dimensional body; calculated on the basis of the concentration of various components in the liquid phase impenetrating the fruit. These coefficients revealed values similar to binary diffusion coefficients for pure sucrose solutions.en
dc.description.affiliationPAULISTA STATE UNIV,INST BIOSCI LANGUAGE & PHYS SCI,DEPT FOOD ENGN & TECHNOL,BR-15054000 S JOSE RIO PR,SP,BRAZIL
dc.description.affiliationSTATE UNIV CAMPINAS,FAC FOOD ENGN,DEPT FOOD ENGN,BR-13081970 CAMPINAS,SP,BRAZIL
dc.description.affiliationUnespPAULISTA STATE UNIV,INST BIOSCI LANGUAGE & PHYS SCI,DEPT FOOD ENGN & TECHNOL,BR-15054000 S JOSE RIO PR,SP,BRAZIL
dc.format.extent199-213
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.1995.tb01372.x
dc.identifier.citationInternational Journal of Food Science and Technology. Oxford: Blackwell Science Ltd, v. 30, n. 2, p. 199-213, 1995.
dc.identifier.doi10.1111/j.1365-2621.1995.tb01372.x
dc.identifier.issn0950-5423
dc.identifier.lattes2405706828751494
dc.identifier.urihttp://hdl.handle.net/11449/38993
dc.identifier.wosWOS:A1995RX02100009
dc.language.isoeng
dc.publisherBlackwell Science
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.ispartofjcr2.383
dc.relation.ispartofsjr0,909
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectDEHYDRATIONpt
dc.subjectDiffusion coefficientpt
dc.subjectFICKS LAWpt
dc.subjectFRUIT PRESERVATIONpt
dc.subjectSucrosept
dc.titleEVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT)en
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderBlackwell Science Ltd
unesp.author.lattes2405706828751494
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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