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2.654  Articles
1 of 266 pages  |  10  records  |  more records»
Knowing the behavior of orange bagasse during drying is very important when using it for technological purposes, as is the case of its application as an adsorbent. This work had as objective the determination of the kinetics and isotherms of orange bagass... see more

This research analyzed the drying of a fabric blend of polyester and cotton. The equipment consisted of a copper plate, heated by a thermostatic bath. The operating conditions varied between 40 and 85ºC, with 0.5 to 2.5 m s-1 drying air velocity. In each ... see more

Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determi... see more

Food sorption isotherms are highly important to predict drying time and storage conditions of a product. Current assay evaluates the behavior of adsorption isotherms of hog plum powder obtained by spray-dryer, through mathematical models. GAB, BET, Hender... see more

The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s-1. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method u... see more

Turmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food f... see more

The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the produc... see more

 Acerola is a tropical fruit characterized by a high content of vitamin C. The food sorption isotherms reflect the way that the water binds to the food. This study aimed to fit mathematical models to the adsorption isotherms of the acerola pulp powde... see more

During processing, the storage requires attention, since the moisture content is a major factor that influences the quality of raw materials and manufactured products. Equilibrium isotherm represents the relationship between the material moisture content ... see more

1 of 266 pages  |  10  records  |  more records»