Osmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables.

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Author(s): AZOUBEL, P. M.; EL-AOUAR, A. A.; KUROZAWA, L. E.; ANTONIO, G. C.; MURR, F. E. X.

Summary: The objective of this work was the study of osmotic dehydration of cashew apple slices in sucrose solutions as a function of temperature (30-50 0C), solution concentration (40-60% w/w) and immersion time (90-240 m in) by using response surface m ethodology.

Publication year: 2005

Types of publication: Paper in annals and proceedings

Unit: Embrapa Semi-arid Region

Keywords: Caju, Cashew fruit, Delineamento experimental, Desidratação Osmótica, Experimental design, Planejamento experimental

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