{"id":89,"date":"2022-09-18T22:13:28","date_gmt":"2022-09-18T22:13:28","guid":{"rendered":"http:\/\/nadp.com.br\/?page_id=89"},"modified":"2025-03-06T02:06:13","modified_gmt":"2025-03-06T02:06:13","slug":"drying-pretreatments-pre-tratamentos-para-secagem","status":"publish","type":"page","link":"https:\/\/nadp.com.br\/?page_id=89","title":{"rendered":"Desidrata\u00e7\u00e3o Osm\u00f3tica"},"content":{"rendered":"\n<h3><strong>Intensifica\u00e7\u00e3o da Desidrata\u00e7\u00e3o Osm\u00f3tica usando Ultrassom \/<\/strong> <br>Intensification of Osmotic Dehydration using Ultrasound<\/h3>\n\n\n\n<p class=\"has-black-color has-text-color\">A integra\u00e7\u00e3o da tecnologia de ultrassom na ind\u00fastria de processamento de alimentos marca um avan\u00e7o significativo, principalmente nas t\u00e9cnicas de secagem. Essa abordagem utiliza ultrassom para criar microcanais dentro de produtos aliment\u00edcios, o que afeta profundamente o processo de secagem. Ao implementar um pr\u00e9-tratamento por ultrassom com banho ou sonda, \u00e9 poss\u00edvel reduzir o tempo de secagem em at\u00e9 40%, juntamente com uma diminui\u00e7\u00e3o substancial no gasto de energia. Esse m\u00e9todo n\u00e3o apenas aumenta a efici\u00eancia do processo de secagem, mas tamb\u00e9m contribui para um sistema de produ\u00e7\u00e3o mais sustent\u00e1vel e econ\u00f4mico.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color\">Nossa equipe possui ampla experi\u00eancia na implementa\u00e7\u00e3o e otimiza\u00e7\u00e3o de processos de pr\u00e9-tratamento ultrass\u00f4nico para a secagem de frutas e vegetais.<br><\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">The integration of ultrasound technology in the food processing industry marks a significant advancement, particularly in drying techniques. This approach utilizes ultrasound to create microchannels within food products, which profoundly affects the drying process. By implementing a bath or probe ultrasound pretreatment, it is possible to reduce drying time by as much as 40%, alongside a substantial decrease in energy expenditure. Such a method not only enhances the efficiency of the drying process but also contributes to a more sustainable and cost-effective production system.<\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">Our team has comprehensive expertise in implementing and optimizing ultrasonic pre-treatment processes for drying fruits and vegetables.<\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Produtos Testados \/ <\/strong>Products Tested \u00a0<\/h3>\n\n\n\n<p class=\"has-black-color has-text-color\">A tecnologia j\u00e1 foi aplicada na secagem de ma\u00e7\u00e3, abacaxi, caju, sapoti, mel\u00e3o, mam\u00e3o e genipapo. <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">The technology has been applied to drying apples, pineapples, cashew apples, sapota, melon, papaya, and genipap. <\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>N\u00edvel de Desenvolvimento da Tecnologia \/ <\/strong><br>Technology Readiness Level<\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" loading=\"lazy\" width=\"432\" height=\"72\" src=\"http:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04.jpg\" alt=\"\" class=\"wp-image-78\" srcset=\"https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04.jpg 432w, https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04-300x50.jpg 300w\" sizes=\"(max-width: 432px) 100vw, 432px\" \/><\/figure>\n\n\n\n<h3><strong>Colabora\u00e7\u00f5es \/ <\/strong>Partnership<\/h3>\n\n\n\n<p class=\"has-black-color has-text-color\">Nosso laborat\u00f3rio est\u00e1 dispon\u00edvel para colabora\u00e7\u00f5es acad\u00eamica e com a ind\u00fastria. <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">Our lab is available for scientific and industrial collaborations. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Intensifica\u00e7\u00e3o da Desidrata\u00e7\u00e3o Osm\u00f3tica usando Ultrassom \/ Intensification of Osmotic Dehydration using Ultrasound A integra\u00e7\u00e3o da tecnologia de ultrassom na ind\u00fastria de processamento de alimentos marca um avan\u00e7o significativo, principalmente nas t\u00e9cnicas de secagem. Essa abordagem utiliza ultrassom para criar microcanais dentro de produtos aliment\u00edcios, o que afeta profundamente o processo de secagem. Ao implementar &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/nadp.com.br\/?page_id=89\" class=\"more-link\">Continue lendo<span class=\"screen-reader-text\"> &#8220;Desidrata\u00e7\u00e3o Osm\u00f3tica&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":93,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/89"}],"collection":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":4,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/89\/revisions"}],"predecessor-version":[{"id":195,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/89\/revisions\/195"}],"up":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/93"}],"wp:attachment":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}