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Orientador(es)
Resumo(s)
In the present work, the pears were dried in two different systems, both having the sun as the
energy source: a solar stove with ventilation (ESAV) and a solar drier with natural convection
(ESTV). The objectives of this work were to evaluate how instrumental textural properties
changed during maturation, storing, and drying, as well as to compare the two different dry-
ing methods. The results obtained allowed to see that drying affected the textural properties
of pears in a way that hardness decreased very much during drying irrespective of the drying
system used.
Descrição
Palavras-chave
pear drying texture TPA hardness maturation storage
Contexto Educativo
Citação
Guiné R. (2013) Variation of textural attributes of S. Bartolomeu pears at maturation, storage, and drying. International Journal of Food Properties, 16 (1), 180-192