Search Results - "Pereira da Silva, Wilton"
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1
Optimization of Extraction Method of Anthocyanins from Red Cabbage
Published in Molecules (Basel, Switzerland) (18-04-2023)“…Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food…”
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2
Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend
Published in Molecules (Basel, Switzerland) (01-09-2023)“…Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits…”
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3
Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface
Published in Heat and mass transfer (01-03-2021)“…The objective of this article was to describe the osmotic dehydration of cubic pieces of melon immersed in solutions of water and sucrose, using a…”
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4
Empirical model for describing continuous and intermittent drying kinetics of apple pieces
Published in Heat and mass transfer (01-04-2020)“…The present study aimed to assess continuous and intermittent drying of apple pieces, proposing a modified Page model to describe the kinetics of these…”
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5
Description of jambolan (Syzygium cumini (L.)) anthocyanin extraction kinetics at different stirring frequencies of the medium using diffusion models
Published in Heat and mass transfer (01-11-2018)“…Anthocyanin extraction kinetics was described for jambolan fruits. The spherical granules obtained were dried at 40 °C and the average radius of the sphere…”
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6
Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution
Published in Drying technology (10-12-2019)“…This study presents two liquid diffusion models to represent the convective drying of apple, osmotically dehydrated in sucrose solution, cut into…”
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7
Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures
Published in Foods (28-06-2023)“…Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of…”
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8
Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage
Published in Foods (28-01-2023)“…Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties,…”
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9
Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition
Published in Foods (24-05-2023)“…Pepper ( spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their…”
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10
Utilization of Cumbeba ( Tacinga inamoena ) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds
Published in Foods (06-04-2021)“…The residue generated from the processing of (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite…”
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11
Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality
Published in Foods (14-06-2022)“…The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents…”
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12
Numerical approach to describe complementary drying of banana slices osmotically dehydrated
Published in Heat and mass transfer (01-02-2018)“…In this work, diffusion model was used to describe the water loss in the complementary drying process of cylindrical slices of banana pretreated by osmotic…”
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13
Convective drying of osmo-dehydrated apple slices: kinetics and spatial behavior of effective mass diffusivity and moisture content
Published in Heat and mass transfer (01-04-2018)“…The main objective of this study is the presentation of a numerical model of liquid diffusion for the description of the convective drying of apple slices…”
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14
Obtaining anthocyanin from jambolan fruit: Kinetics, extraction rate, and prediction of process time for different agitation frequencies
Published in Food science & nutrition (01-09-2018)“…In the literature, in general, the kinetics of bioactive compounds extraction from a solid–liquid system is described by diffusion models and by the Peleg…”
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15
Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models
Published in Foods (23-12-2020)“…It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in…”
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16
Issues related to waste sewage sludge drying under superheated steam
Published in Polish journal of chemical technology (01-12-2015)“…Sewage sludge was dried in a rotary drum dryer under superheated steam. Particle size and moisture content were shown to have significant influences on…”
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17
Determination of the effective diffusivity via minimization of the objective function by scanning: Application to drying of cowpea
Published in Journal of food engineering (01-11-2009)“…This article describes an optimizer developed for the determination of the effective diffusivity of moisture described by analytical solutions with boundary…”
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18
Three-dimensional numerical analysis of water transfer in wood: determination of an expression for the effective mass diffusivity
Published in Wood science and technology (01-09-2013)“…The objective of this article is to determine an expression for the effective mass diffusivity related to the description of wood drying using a diffusion…”
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19
Probiotic coating applied to papaya slices for high quality snack production by convective drying
Published in Journal of food processing and preservation (01-01-2022)“…Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective…”
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20
Use of empirical and diffusion models in the description of the process of water absorption by rice
Published in Engineering computations (24-03-2022)“…PurposeTo describe water absorption by the rice grains over time, diffusion and empirical models were used. Also, an optimization software was developed in…”
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