Now showing items 1-3 of 3

    • Constant and decreasing periods of pineapple slices dried by infrared 

      Machado Baptestini, Fernanda; Corrêa, Paulo Cesar; de Oliveira, Gabriel Henrique Horta; Januário Almeida, Luís Fernando; Vargas Elías, Guillermo Asdrúbal (2016)
      The aim of the present study is to model the dehydration process of pineapple slices through infrared drying, as well as to determine the critical moisture content and the critical time to the dehydration process. Pineapple ...
    • Particle size and roasting on water sorption in conilon coffee during storage 

      Corrêa, Paulo Cesar; de Oliveira, Gabriel Henrique Horta; Rodrigues de Oliveira, Ana Paula Lelis; Vargas Elías, Guillermo Asdrúbal; Machado Baptestini, Fernanda (2016)
      The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 ºC) during 180 days. Crude grain coffee (Coffea canephora) with ...
    • Roasting, grinding, and storage impact onthermodynamic properties and adsorptionisotherms of arabica coffee 

      de Oliveira, Gabriel Henrique Horta; Corrêa, Paulo Cesar; Rodrigues de Oliveira, Ana Paula Lelis; Machado Baptestini, Fernanda; Vargas Elías, Guillermo Asdrúbal (2017-04)
      This work aimed to evaluate alterations on the water sorption of coffee due toroast, grind, and storage. Crude grain coffee (Coffea arabica) was roasted at twolevels: medium light and moderately dark. Grain was grinded in ...