Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin

• Autores: Rojas M.L., Augusto P.E.D.
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Consejo Nacional de Ciencia Tecnología e Innovación
• Repositorio: CONCYTEC-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.concytec.gob.pe:20.500.12390/694
• Enlace del recurso: https://hdl.handle.net/20.500.12390/694; https://doi.org/10.1016/j.lwt.2018.03.031
• Nivel de acceso: acceso abierto
• Materia: Xylem vessels; Biological materials; Cylinders (shapes); Deformation; Flow of water; Hydraulics; Mass transfer; Microstructure; Shrinkage; Thermal processing (foods); X ray analysis; Equilibrium moisture; Food drying; Intensity histograms; Kinetics and mechanism; Microstructural elements; Microstructure elements; Water flows; Drying; https://purl.org/pe-repo/ocde/ford#4.04.01

The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project nº 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project nº 401004/2014-7; and to Cienciactiva for the M.L. Rojas Ph.D. scholarship (CONCYTEC, Peru; Contract 087-2016-FONDECYT), from the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica”. The authors are also grateful to the “Laboratório de Análise de Imagens” (LPV-ESALQ/USP) for the support and facilities for X-ray analysis.