Browsing by Subject "Water activity"
Now showing items 1-4 of 4
-
Estudo da desidratação osmótica de tomate em soluções ternárias pela metodologia de superfície de resposta (Artigo de Periódico)
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2006)The objective of this work was to study the influence of temperature (20-40°C), solution composition (0% NaCl/65% sucrose - 10% NaCl/55% sucrose) and agitation level (0 - 1000 rpm), on the osmotic dehydration of tomato's ... -
Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties (Artigo de Periódico)
(Academic Press, 2024)The influence of polydextrose or plant proteins blend, as a drying aid in freeze-dried açaí pulp, was evaluated regarding stability by vapor sorption isotherms at 20 °C in a water activity range of 0.1–0.95, obtained by ... -
The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram (Artigo de Periódico)
(Elsevier Ltd, 2023)Unripe acerola powders obtained from freeze-drying without (AV) and with polydextrose (AP) were characterized by using differential scanning calorimetry (DSC) and vapor sorption isotherms at (25, 35, and 45) °C in water ... -
Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice (Artigo de Periódico)
(2009)Sorption isotherms and glass transition temperature (Tg) of powdered açai juice were evaluated in this work. Powders were produced by spray drying using different materials as carrier agents: maltodextrin 10DE, maltodextrin ...