메뉴 건너뛰기




Volumn 8, Issue 3, 2012, Pages

Ultrasound as pre-Treatment for drying of genipap (genipa americana l.)

Author keywords

Drying; Genipa americana L.; Genipap; Optimization; Ultrasound

Indexed keywords

DRIED FRUITS; DRYING TIME; GENIPA AMERICANA; GENIPAP; PRE-TREATMENT; SUGAR CONTENT; TROPICAL FRUITS; ULTRASONIC TREATMENTS; WATER DIFFUSIVITY;

EID: 84870542111     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2480     Document Type: Article
Times cited : (16)

References (25)
  • 1
    • 0003995078 scopus 로고
    • AOAC, Washington: Association of Official Analytical Chemists.
    • AOAC (1990): Official methods of analysis. Washington: Association of Official Analytical Chemists.
    • (1990) Official Methods of Analysis
  • 2
    • 33746360554 scopus 로고    scopus 로고
    • Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution
    • DOI 10.1016/j.jfoodeng.2005.10.018, PII S0260877405007181
    • Cárcel, J.A., Benedito, J., Rosselló, C. & Mulet, A. (2007): Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78: 472-479. (Pubitemid 44118495)
    • (2007) Journal of Food Engineering , vol.78 , Issue.2 , pp. 472-479
    • Carcel, J.A.1    Benedito, J.2    Rossello, C.3    Mulet, A.4
  • 3
    • 84863757859 scopus 로고    scopus 로고
    • FAOSTAT, Food and Agriculture Organization of the United Nations
    • FAOSTAT (2004): Core production data database. Food and Agriculture Organization of the United Nations.
    • (2004) Core Production Data Database.
  • 4
    • 34147113369 scopus 로고    scopus 로고
    • Ultrasound as pre-treatment for drying of fruits: Dehydration of banana
    • DOI 10.1016/j.jfoodeng.2007.02.032, PII S0260877407001240
    • Fernandes, F. A. N. & Rodrigues, S. (2007): Ultrasound as pre-Treatment for drying of fruits: Dehydration of banana. Journal of Food Engineering, 82: 261-267. (Pubitemid 46562495)
    • (2007) Journal of Food Engineering , vol.82 , Issue.2 , pp. 261-267
    • Fernandes, F.A.N.1    Rodrigues, S.2
  • 5
    • 38049023977 scopus 로고    scopus 로고
    • Effect of osmotic dehydration and ultrasound pre-Treatment on cell structure: Melon dehydration
    • Fernandes, F. A. N., Gallão, M. I. & Rodrigues, S. (2007): Effect of osmotic dehydration and ultrasound pre-Treatment on cell structure: Melon dehydration. LWT-Food Science and Technology, 41: 604-610.
    • (2007) Lwt-Food Science and Technology , vol.41 , pp. 604-610
    • Fernandes, F.A.N.1    Gallão, M.I.2    Rodrigues, S.3
  • 6
    • 33747509700 scopus 로고    scopus 로고
    • Optimization of osmotic dehydration of bananas followed by air-drying
    • DOI 10.1016/j.jfoodeng.2005.05.058, PII S026087740500405X
    • Fernandes, F. A. N., Rodrigues, S., Gaspareto, O. C. P. & Oliveira, E. L. (2006): Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77: 188-193. (Pubitemid 44255583)
    • (2006) Journal of Food Engineering , vol.77 , Issue.1 , pp. 188-193
    • Fernandes, F.A.N.1    Rodrigues, S.2    Gaspareto, O.C.P.3    Oliveira, E.L.4
  • 10
    • 0000995155 scopus 로고    scopus 로고
    • Power ultrasound in food processing-The way forward
    • In: M. J. W. Povey & T. J. Mason (Eds.), Glasgow.
    • Mason, T. J. (1998): Power ultrasound in food processing - the way forward. In: M. J. W. Povey & T. J. Mason (Eds.), Ultrasounds in Food Processing, Blackie Academic and Professional, Glasgow. pp.104-124.
    • (1998) Ultrasounds in Food Processing, Blackie Academic and Professional , pp. 104-124
    • Mason, T.J.1
  • 16
    • 34848886093 scopus 로고    scopus 로고
    • Use of ultrasound as pretreatment for dehydration of melons
    • DOI 10.1080/07373930701595409, PII 782446304
    • Rodrigues, S. & Fernandes, F. A. N. (2007): Use of ultrasound as pre-Treatment for dehydration of melons. Drying Technology, 25: 1791-1796. (Pubitemid 47491508)
    • (2007) Drying Technology , vol.25 , Issue.10 , pp. 1791-1796
    • Rodrigues, S.1    Fernandes, F.A.N.2
  • 18
    • 60349089333 scopus 로고    scopus 로고
    • Effect of immersion time in osmosis and ultrasound on papaya structure during dehydration
    • Rodrigues, S., Oliveira, F. I. P., Gallão, M. I. & Fernandes, F. A. N. (2009): Effect of immersion time in osmosis and ultrasound on papaya structure during dehydration. Drying Technology, 27: 220-225.
    • (2009) Drying Technology , vol.27 , pp. 220-225
    • Rodrigues, S.1    Oliveira, F.I.P.2    Gallão, M.I.3    Fernandes, F.A.N.4
  • 20
    • 0032058151 scopus 로고    scopus 로고
    • Use of ultrasound to increase mass transport rates during osmotic dehydration
    • PII S0260877498000533
    • Simal, S., Benedito, J., Sánchez, E. S. & Rosselló, C. (1998): Use of ultrasound to increase mass transport rates during osmotic dehydration. Journal of Food Engineering, 36: 323-336. (Pubitemid 128675050)
    • (1998) Journal of Food Engineering , vol.36 , Issue.3 , pp. 323-336
    • Simal, S.1    Benedito, J.2    Sanchez, E.S.3    Rossello, C.4
  • 21
    • 0026788951 scopus 로고
    • The role of field-Assisted techniques in solid/liquid separation
    • Tarleton, E. S. (1992): The role of field-Assisted techniques in solid/liquid separation. Filtration Separation, 3: 246-253.
    • (1992) Filtration Separation , vol.3 , pp. 246-253
    • Tarleton, E.S.1
  • 23
    • 0141749112 scopus 로고    scopus 로고
    • Osmotic dehydration of strawberry halves: Influence of osmotic agents and pretreatment methods on mass transfer and product characteristics
    • DOI 10.1046/j.1365-2621.2003.00720.x
    • Taswo, K. A., Eshtiaghi, M. N., Ade-Omowaye, B. I. O. & Knorr, D. (2003): Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology, 38: 693-707. (Pubitemid 37179686)
    • (2003) International Journal of Food Science and Technology , vol.38 , Issue.6 , pp. 693-707
    • Taiwo, K.A.1    Eshtiaghi, M.N.2    Ade-Omowaye, B.I.O.3    Knorr, D.4
  • 25
    • 28444436246 scopus 로고    scopus 로고
    • Innovative applications of power ultrasound during food freezing processes - A review
    • DOI 10.1016/j.tifs.2005.08.010, PII S0924224405002220
    • Zheng, L. & Sun, D. W. (2006): Innovative applications of power ultrasound during food freezing processes-A review. Food Science and Technology, 17: 16-23. (Pubitemid 41737513)
    • (2006) Trends in Food Science and Technology , vol.17 , Issue.1 , pp. 16-23
    • Zheng, L.1    Sun, D.-W.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.