https://www.socictopen.socict.org/files/original/6268ead955fbdd21c48806afd25ea1ad.pdf 9413e5c03c49215db7a7cdc9ca27fbdd Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration process<br>Estudio del processo de deshidratación osmótica de umbu Creator An entity primarily responsible for making the resource Catiana Freitas Pinto de Oliveira, Sílvia Maria Almeida de Souza, Ernesto Acosta Martinez, Ana Luiza da Silva Resende Guanais, Cristina Maria Rodrigues da Silva Description An account of the resource The umbu (Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-arid with large productive capacity and excellent nutritional characteristics that have been underused in the family farming of the region. Aiming to minimize post-harvest losses and add value to the fruit, this research has the objective of studying the osmotic dehydration process of umbu through a 2² factorial design, with independent variables: time of immersion (1-3 hours) and osmotic solution concentration (35-45 °Brix). The dependent variables were: acidity (A), vitamin C (Vc), weight loss (PP), moisture loss (PU), solid gain (GS) and dehydration efficiency index (IED). The highest values for vitamin C, PU and FDI and lower GS were observed under conditions of higher immersion time (3 h) and lower concentration of the solution (35 °Brix), associated with the fact that the process had been performed at room temperature. El umbu (Spondias tuberosa Arruda Câmara) es un fruto nativo del semiárido Nordestino que tiene elevada capacidad productiva y excelentes características nutricionales que no son aprovechadas en la agricultura familiar de esa región. El presente trabajo tiene como objetivo el estudio del proceso de deshidratación osmótica de umbu a través de un diseño experimental factorial 2². Los efectos de las variables independientes tiempo de inmersión (1 a 3 h) y concentración de la solución osmótica (35 a 45 °Brix) fueron analizados sobre las respuestas acidez (A), contenido de vitamina C (Vc), pérdida de peso (PP), pérdida de humedad (PU), ganancia de sólidos (GS) e índice de eficiencia de la deshidratación (IED). Los mejores resultados correspondientes a mayores contenidos de vitamina C, PU e IED y menor GS fueron observados en las condiciones de mayor tiempo de inmersión (3 h) y menor concentración de la solución (35°Brix) en condiciones de temperatura ambiente. Date A point or period of time associated with an event in the lifecycle of the resource 2013 Subject The topic of the resource secado, superficie de respuesta, vitamina C Identifier An unambiguous reference to the resource within a given context 10.5433/1679-0359.2013v34n2p729 Source A related resource from which the described resource is derived Semina: Ciências Agrárias Publisher An entity responsible for making the resource available Universidade Estadual de Londrina Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Agriculture (General) Relation A related resource <a href="http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13156" target="_blank" rel="noreferrer noopener">http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13156</a>