Evaluation of two different diffusive models to describe the drying of passion fruit peels with and without blanching-Reference-Cited by-同舟云学术

Evaluation of two different diffusive models to describe the drying of passion fruit peels with and without blanching

Published:2021-10-04 Issue: Volume: Page:
ISSN:0947-7411
Container-title:Heat and Mass Transfer
language:en
Short-container-title:Heat Mass Transfer

Author:

Lima Amélia Ruth Nascimento,da Silva Junior Aluizio Freire^ORCID,Pereira Maria Tereza Lucena,Viera Vanessa Bordin,de Oliveira Thamires Mabel Queiroz,da Silva Wilton Pereira

Publisher

Springer Science and Business Media LLC

Subject

Fluid Flow and Transfer Processes,Condensed Matter Physics

Link

https://link.springer.com/content/pdf/10.1007/s00231-021-03142-6.pdf

Reference33 articles.

1. Bezerra CV, Silva LHM, Corrêa DF, Rodrigues AMC (2015) A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel. Int J Heat Mass Transf 85:750–755. https://doi.org/10.1016/j.ijheatmasstransfer.2015.02.027

2. Mattar GS, Moraes CC, Meletti LMM Purquerio LFV (2018) Accumulation and exportation of nutrients by yellow Passion fruit cv. IAC 275. Revista Brasileira de Fruticultura, 40, 1–10. https://doi.org/10.1590/0100-29452018178

3. IBGE – Brazilian Institute of Geography and Statistics. Produção (2018) Available in:http://www.cnpmf.embrapa.br/Base_de_Dados/index_pdf/dados/brasil/maracuja/b1_maracuja.pdf. Accessed 24 Mar 2020.

4. Nascimento TA, Calado V, Carvalho CWP (2012) Development and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles. Food Res Int 49:588–595. https://doi.org/10.1016/j.foodres.2012.07.051

5. Liew SQ, Chin NL, Yusof YA (2014) Extraction and Characterization of Pectin from Passion Fruit Peels. Agriculture and Agricultural Science Procedia 2:231–236. https://doi.org/10.1016/j.aaspro.2014.11.033

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