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Solar drying kinetics of pears harvested at different ripening stages.

dc.contributor.authorGuiné, Raquel
dc.contributor.authorLopes, Pedro
dc.contributor.authorBarroca, Maria João
dc.contributor.authorFerreira, Dulcineia
dc.date.accessioned2013-01-07T09:57:28Z
dc.date.available2013-01-07T09:57:28Z
dc.date.issued2009
dc.description.abstractIn Portugal, pears of the variety S. Bartolomeu have been used to produce a traditional product named “pêra passa de Viseu”. These pears are dried at direct open air sun exposure, following a multi-step procedure. In the last years some investigation around this product and the production method has been carried out to better understand them and establish alternative production techniques. In the present work pears of the variety S. Bartolomeu, harvested at three different moments, corresponding to three ripening stages, were dried in a solar stove and their drying kinetics were studied. From the results obtained it was possible to conclude that all the six equations used to model the drying kinetics fit with accuracy the experimental data, and that the differences found in the three essays result mainly from the climatic conditions that occurred in each drying period.por
dc.identifier.citationGuiné RPF, Lopes P, Barroca MJ, Ferreira DMS. (2009) Solar drying kinetics of pears harvested at different ripening stages. Livro de resumos e CD-Rom das actas do 9º Encontro de Química dos Alimentos, 4 pag., Angra do Heroísmo.por
dc.identifier.urihttp://hdl.handle.net/10400.19/1328
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectdrying kineticspor
dc.subjectPearpor
dc.titleSolar drying kinetics of pears harvested at different ripening stages.por
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceAngra do Heroísmopor
oaire.citation.title9º Encontro de Química dos Alimentospor
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor

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