Closed flow solar dehydration with the use of silver nanoparticles: Application for the production of Pouteria lucuma flour

Abstract

In this research, a closed-flow solar dehydrator with a refrigeration moisture extraction system was evaluated, likewise, the dehydration temperature time was optimized by evaluating three types of heat transfer fluids. The dehydration equipment included devices to absorb thermal energy from incident sunlight, such as a trombe wall and a parabolic cylindrical collector, and a thermo bank system. In addition, the influence of three types of heat transfer fluids (water, oil and oil nanofluid þ silver nanoparticles) was evaluated. This dehydration system was applied to process the Pouteria lucuma fruit. The results indicate the reduction of the dehydration time by 58.19% using nanofluid. This treatment prevents the modification of the physicochemical properties of the product and helps preserving its organoleptic properties.

Rheological and Physical Properties Affected by the Thermal Processing of Fruit: A Bibliometric Analysis

“…This review summarizes 35 articles that explain the application of different thermal processes, and 21 of these works have addressed the use of conventional thermal treatments [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53]. Table 6 shows a summary discussion about some of the conventional thermal processing techniques used in in natura fruits and in their sub-products, such as flours, juices, pulps, husks, almonds, etc.…”