Peleg Model
Mostrando 1-12 de 17 artigos, teses e dissertações.
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1. MATHEMATICAL MODELING FOR DETERMINATION OF THE MAXIMUM MASS TRANSFER CAPACITY OF COWPEA BEANS
ABSTRACT Cowpea beans are of great socioeconomic expression for the rural population in North and Northeastern Brazil. This legume is rich in essential nutrients and exhibits great resistance to water stress. However, for grain processing, it is fundamental to study legume behavior during the hydration process. This study aims to evaluate the mass transfer o
Eng. Agríc.. Publicado em: 2020-04
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2. Study of osmotic dehydration of kiwi fruit using sucrose solution
Resumo Foi estudada a desidratação osmótica do kiwi, utilizando soluções osmóticas de sacarose a 45, 55 e 65 °Brix. Durante o tempo de desidratação, houve diminuição da umidade livre, da atividade da água e ganho de soluto pelo fruto. Observou-se um período inicial de secagem, em que as taxas de perda de água foram maiores. A diminuição da at
Braz. J. Food Technol.. Publicado em: 12/09/2019
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3. Water sorption isotherms of cooked hams as affected by temperature and chemical composition
Abstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer,
Food Sci. Technol. Publicado em: 13/12/2018
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4. Powdered tucupi condiment: sensory and hygroscopic evaluation
Abstract Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product’s senso
Food Sci. Technol. Publicado em: 31/07/2017
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5. Water sorption and water permeability properties of edible film made from potato peel waste
Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggen
Food Sci. Technol. Publicado em: 09/03/2017
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6. KINETICS OF ULTRASOUND ASSISTED EXTRACTION OF WEDELOLACTONE FROM Eclipta alba
Abstract Ultrasound assisted extraction of wedelolactone, a major coumestan present in Eclipta alba, is investigated in the present work.Various process parameters such as type of solvent, power, solvent to solid ratio and extraction temperature, which affect the extraction yield, are optimized. In the ultrasound-assisted extraction with final optimized cond
Braz. J. Chem. Eng.. Publicado em: 2016-12
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7. Osmotic dehydration of yellow melon using red grape juice concentrate
Abstract The main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with
Food Sci. Technol. Publicado em: 07/07/2016
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8. Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices
Mass transfer kinetics in osmotic dehydration is usually modeled by Fick's law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on ma
Food Sci. Technol. Publicado em: 2013-12
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9. Kinetic, thermodynamic properties, and optimization of barley hydration
The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 ºC for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthalpy (ΔH*), entropy (ΔS*), and Gibbs free energy (ΔG*) wer
Food Sci. Technol. Publicado em: 2013-12
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10. Effects of the mechanical damage on the water absorption process by corn kernel
The purpose of this study was to investigate and model the water absorption process by corn kernels with different levels of mechanical damage Corn kernels of AG 1510 variety with moisture content of 14.2 (% d.b.) were used. Different mechanical damage levels were indirectly evaluated by electrical conductivity measurements. The absorption process was based
Food Sci. Technol. Publicado em: 10/05/2013
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11. Mass transfer kinetics of osmotic dehydration of cherry tomato.
Cherry tomato samples were osmotically dehydrated in different hypertonic NaCI solutions (with or without sucrose) at two different concentrations. Mass transfer kinetics were modelled according to Peleg, Fick and Page equations. The Peleg equation presented the best fitting for water loss and Page model showed the best predictive capacity for salt gain data
Journal of Food Engineering. Publicado em: 2011
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12. Estudo da secagem em leito fixo e de jorro do residuo industrial do processamento de suco de frutas citricas / Study of convective drying of citrus by-products in a vertical tray dryer and spouted bed dryer
This work investigated the drying of by-products of citrus juice manufacture in a convective vertical tray dryer and spouted bed dryer with the purpose of producing dietary fiber as a food ingredient. The raw material used was lemon from the sicilian variety, which solid residue was produced in pilot scale by standardized method (extractor, mill and press) a
Publicado em: 2007