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vol.21 issue3LISTERIA SPP., TOTAL COLIFORM, FECAL COLIFORM AND E.COLI ON RAW AND PASTEURIZED MILK ON A DAIRY INDUSTRY, (PARAÍBA, BRAZIL)EFFECT OF THE SLAUGHTER WEIGHT ON THE PHYSICAL-CHEMICAL CHARACTERISTIC OF BERGAMÁCIA AND SANTA INÊS LAMBS MEAT author indexsubject indexarticles search
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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

PARK, Kil Jin; YADO, Maurício Kenze Moreno  and  BROD, Fernando Pedro Reis. DRYING STUDIES OF SLICED PEAR BARTLETT (Pyrus sp.). Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.3, pp.288-292. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000300007.

The drying process aims for the reduction of the in natura products water activity, increasing the shelf life and facilitating the transport, maintenance and storage. Using a convective vertical tray drier, we obtained the drying curves of pear (nine curves) at three different temperatures (50, 60 and 70°C) and three different air velocities (0.5, 1.0 and 1.5m/s). With these results, it was possible to study the drying process determining the effective diffusivities and activation energies.

Keywords : convective dryer; effective diffusivity; activation energy.

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