Queiroga, Priscila Vanini Dantas de MedeirosMedeiros, Maria de Fátima Dantas deMata, Wilson daMata, Ana Lúcia de Medeiros Lula Da2021-11-262021-11-262011Queiroga, P. V. D. M.; MEDEIROS, M. F. D.; MATA, W.; MATA, A. L. M. L.. Análise da desidratação osmótica do feijão verde (Wiigna unguiculata L. Wolp). Holos (Natal. Online), v. 5, p. 106-116, 2011. Disponível em: https://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/775. Acesso em: 26 nov. 2021. https://doi.org/10.15628/holos.2011.7751807-1600https://repositorio.ufrn.br/handle/123456789/45037The purpose of this research was to realize a study of osmotic dehydration process for green bean (Vigna unguiculata L. Walp). The green bean used was obtained from local producers (CEASA/RN) and the grains were selected and blanched in water (88oC for 3 min). The eight experiments, each one of 30 minutes, were realized using an osmotic solution of NaCl with concentrations of 5% and 10%, for both agitation and non-gitation systems, and for temperatures of 25oC and 40oC. The best osmotic dehydration results were obtained for non-agitation system at 25oC and NaCl concentration of 10%, in which green bean water loss (WL) and solid gain (SG) were 12,69% and -0,96%, respectivelyAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/ConservaçãoPerda de aguaFeijão verdePré-tratamentoGanho de sólidosarticle10.15628/holos.2011.775