An analytical solution for moisture dynamic during freeze-drying based in non-ideal Darcy's law that resolves the singularity at zero time was deducted. The non-ideal Darcy's law is represented by a Darcy's pseudo permeability (K �) and a deviation index (n). The analytical solution must be complemented with a numerical solution of Fourier's equations for heat transfer in the two product zones. The model was fitted to experimental freeze-drying dynamics of an orange juice-based cake. The Darcy's pseudo permeability obtained was K � ¼ 2.0X10 −12 m 2.5 with an ideal deviation index of n ¼ 0.5. The proposed equations, solved with fitted Darcy pseudo permeability and ideal deviation index, reproduced other experimental freeze-drying dynamics of the same product at different temperatures. Solución analítica de un modelo matemático de liofilización basado en la ley de Darcy: aplicación a una torta con base de jugo naranja RESUMEN Se dedujo una solución analítica para la dinámica de la humedad durante la liofilización basada en la ley de Darcy no ideal que resuelve la singularidad en el tiempo cero. La solución analítica debe complementarse con una solución numérica de las ecuaciones de Fourier mediante la transferencia de calor en las dos zonas de producto. El modelo se ajustó a la dinámica experimental de liofilización de un producto a base de naranja. La pseudo-permeabilidad de Darcy obtenida fue de K*=2.0X10 −12 m 2.5 con un índice de desviación de la conducta ideal de n=0.5. Las ecuaciones propuestas, resueltas con la pseudo-permeabilidad de Darcy ajustada y el índice de desviación ideal, reprodujeron la dinámica de liofilización experimental del mismo producto a diferentes temperaturas.
Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten batches. Pre-drying was carried out at 40°C, 50°C and 60°C and two air velocities (1.0 m/s 2 year 1.5 m/s 2). Frying conditions were selected from pre-tests where the physicochemical variables of frying oils (palm olein and avocado oil) were measured. Acrylamide content was measured by GC-MS analyses. The results revealed that the type of oil did not show a significant effect on the physicochemical variables studied. Pre-dried chips showed a decrease in the final oil content of 41-58% (depending on the type of oil used) when compared to two brands of commercial chips. All the detected acrylamide concentrations on the samples were below the detection limit (20 lg/kg). According to our results, avocado oil may also be an option for producing corn tortilla chips.
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