Effect of chemical pretreatment on the physical properties of dehydrated grapes

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dc.contributor.authorGabas, A. L.
dc.contributor.authorMenegalli, F. C.
dc.contributor.authorTelis-Romero, J.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:23:02Z
dc.date.available2014-05-20T15:23:02Z
dc.date.issued1999-01-01
dc.description.abstractThe effects of chemical pretreatment and air drying temperature on drying kinetics, shrinkage, density and rehydration ratio of grapes were determined at various moisture contents. It was observed that the chemical pretreatment employed - a solution of 2% CaCO3 with 0 to 3% ethyl oleate - increased considerably the drying rate. It was established that the shrinkage increased with drying temperature between 40 to 80 degrees C and decreased with increasing concentration of ethyl oleate in the chemical pretreatment solution.en
dc.description.affiliationUniv Estadual Campinas, Dept Engn Alimentos, BR-13083970 Campinas, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent1215-1226
dc.identifierhttp://dx.doi.org/10.1080/07373939908917606
dc.identifier.citationDrying Technology. New York: Marcel Dekker Inc., v. 17, n. 6, p. 1215-1226, 1999.
dc.identifier.doi10.1080/07373939908917606
dc.identifier.issn0737-3937
dc.identifier.urihttp://hdl.handle.net/11449/33903
dc.identifier.wosWOS:000080567100015
dc.language.isoeng
dc.publisherMarcel Dekker Inc
dc.relation.ispartofDrying Technology
dc.relation.ispartofjcr2.219
dc.relation.ispartofsjr0,747
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectdensitypt
dc.subjectdryingpt
dc.subjectgrapept
dc.subjectpretreatmentpt
dc.subjectrehydration ratiopt
dc.subjectshrinkage coefficientpt
dc.titleEffect of chemical pretreatment on the physical properties of dehydrated grapesen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dcterms.rightsHolderMarcel Dekker Inc
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas