Cambios de volumen, área superficial y factor de forma de Heywood durante la deshidratación de cerezas (Prunus avium)

Michelis, Antonio De; Pirone, B.N.; Vullioud, Mabel Beatriz; Ochoa, M.R.; Kesseler, A.G.; Márquez, Carlos

doi:10.1590/s0101-20612008000200008

Cited by 8 publications

(9 citation statements)

References 3 publications

(7 reference statements)

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“…These results were also reported by Togrul [14], Lahsasni et al [62], Senadeera et al [64], Sankat and Castaigne [65], Doymaz [66], Riva et al [67] and Wang and Xi [68]. 4 Mathematical modeling of drying…”

Section: Od Hadsupporting

confidence: 72%

“…Over the past few years, studies on the dehydration of stone fruits such as plums [1,2], cherries [3,4], peaches [5], apricots [6,7] and nectarines [8][9][10] have been performed owing to the nutritional properties of these fruits and in the interest of obtaining a long shelf-life with the best possible quality. Fruits such as nectarines have a high moisture content and are susceptible to physical and chemical changes that cause their decomposition.…”

Section: Introductionmentioning

confidence: 99%

“…OD allows for the decrease in water activity in the product through mild process conditions. Also, the flavour and colour of the fruit are enhanced with respect to HAD [2,4,[31][32][33][34][35][36].…”

Section: Introductionmentioning

confidence: 99%

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Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Rodríguez

Mascheroni²,

Quintero‐Ramos³

2015

International Journal of Food Engineering

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The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick's second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick's second law estimated water diffusion coefficient values between 4.96 Â 10 −9 and 2.43 Â 10 −8 m 2 s −1 . These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.

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Section: Od Hadsupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

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Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Rodríguez

Mascheroni²,

Quintero‐Ramos³

2015

International Journal of Food Engineering

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“…Asimismo, si el secado se realiza a temperaturas altas se forma en la superficie una capa de células contraídas que se adhieren unas a otras formando un sello (Panyawong y Devahastin, 2007). Este fenómeno, denominado endurecimiento superficial, constituye una barrera a la migración del agua (De Michelis et al, 2008). En el trabajo experimental se determinó la "velocidad crítica de secado" a periodo constante, considerando la cantidad de agua eliminada del material biológico por unidad de área en un intervalo de tiempo.…”

Section: Resultados Y Discusiónunclassified

Effect of temperature on drying kinetics and color of seed Lupinus mutabilis defatted paste, criolla variety

Vegas¹,

Zavaleta²,

Vegas³

2017

SCIÉNDO

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Efecto de la temperatura sobre la cinética de secado y el color de la pasta desgrasada de las semillas de Lupinus mutabilis variedad criollaEffect of temperature on drying kinetics and color of seed Lupinus mutabilis defatted paste, criolla variety RESUMENEl objetivo de este trabajo fue determinar el efecto de la temperatura sobre la cinética de secado y color de la pasta desgrasada de las semillas de Lupinus mutabilis variedad criolla "tarwi" proveniente de la ciudad de Huamachuco, Región La Libertad. Las semillas fueron deslupinizadas, molidas y desengrasadas usando etanol absoluto. El secado se realizó en un secador convectivo a velocidad de 0,5 m/s. La evolución de las curvas de secado se determinó analizando la humedad vs el tiempo y la velocidad de secado (R) vs la humedad, a las temperaturas de 35, 45, 55, 65, 75 y 85 ºC. La humedad crítica de secado estuvo en el intervalo 1,49 a 0,92 g H2O/g ms, su velocidad crítica promedio de 344,2 a 1537,2 g H2O/m 2 .h y el coeficiente de transferencia de calor en el periodo constante fue de 0,018 W/m 2 ºC. Al aumentar la temperatura de secado, el color de la harina se oscurece pasando de valores de la escala ΔL*Δa*Δb* de -28,43; 5,70; 5,43 (35ºC) a -36,63; 1,56; -1,2 (85ºC) en la escala CIELAB.Palabras clave: Lupinus mutabilis; tarwi; cinética de secado; color L*a*b. ABSTRACTThe objective of this work was to determine the effect of temperature on the kinetics of drying and coloring of the dyed paste, defatted with absolute ethanol and leached with distilled water from Lupinus mutabilis ("tarwi") from the city of Huamachuco, Region La Libertad. The drying was performed in a convective dryer at a speed of 0.5 m/s. The evolution of drying curves was determined: moisture vs time and drying rate (R) vs humidity, at temperatures of 35, 45, 55, 65, 75 and 85 ºC. The critical drying moisture was in the range of 1.49 to 0.92 g H2O/g db, its critical velocity was 344.2 to 1537.2 g H2O/ m 2 .h and a heat transfer coefficient in the constant period of 0.018 W/m 2 . As the drying temperature increases, the color of the flour darkens from values of the scale ΔL

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“…The volume of raspberry was determined by immersing it into a 96% concentration of ethanol. The shape changes were determined using Heywood shape factor (k) as the relevant method . Heywood shape factor for fresh samples is k = 0.33, and every change in the shape of the sample leads to a reduced k value.…”

Section: Methodsmentioning

confidence: 99%

Ranking and multicriteria decision making in optimization of raspberry convective drying processes

Stamenković

Radojčin

Pavkov

et al. 2020

Journal of Chemometrics

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Serbia is one of the leading producers and exporters of raspberry in the world, and considering the short shelf life of raspberry, the processing, storage, and transport are some of the main issues to be addressed. A comparative experiment was conducted in order to find the suitable process parameters for convective drying that may be considered as the alternatives to freeze‐drying, which is a widely used preservation method for raspberry even though it is a costly and energy‐consuming method. Twelve convective drying regimens were applied with a combination of three influencing factors: air temperature (60°C, 70°C, and 80°C), air rate (0.5 and 1.5 m·s−1), and stage of raspberry (fresh and frozen). The final product, a dried raspberry, was assessed for chemical, physical, and mechanical properties and rehydration capacity. Deep ranking analysis by power eigenvectors (DRAPE) and sum of ranking differences (SRD) were used to uncover the differences and similarities between the applied drying methods. SRD showed that convective drying of fresh raspberries proved to be more similar to freeze‐dried raspberries than convective drying of frozen ones. Fresh samples dried at 60 °C air temperature and 1.5 m·s−1 air flow proved to be the most similar to the reference freeze‐drying method. This convective regimen gives samples with the lowest color change, shrinkage, and shape deformation. With the mechanical and chemical properties of these samples being observed, statistical Duncan's test show that there is no significant difference (P < .05) in terms of hardness, shear force resistance, total phenolic, and total flavonoid preservation, compared with freeze‐dried samples. DRAPE gave similar results, but it added the variable importance in ranking as well, and total phenol reduction was defined as the most important variable. These results can help practitioners to develop cheaper and simpler drying methods that would replace the freeze‐drying but keep the same quality of the dried products.

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Cambios de volumen, área superficial y factor de forma de Heywood durante la deshidratación de cerezas (Prunus avium)

Cited by 8 publications

References 3 publications

Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Effect of temperature on drying kinetics and color of seed Lupinus mutabilis defatted paste, criolla variety

Ranking and multicriteria decision making in optimization of raspberry convective drying processes

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