Drying characteristics of amaranth grain

Resio, Andrea N. Calzetta; Aguerre, Roberto J.; Suárez, Constantino

doi:10.1016/j.jfoodeng.2004.01.015

Cited by 16 publications

(6 citation statements)

References 9 publications

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“…The results of the activation energy for D we agree with those obtained by other researchers: 12.3 and 39.5 kJ/mol in potato and bean, respectively (Senadeera et al. 2003); 23.0 to 37.5 kJ/mol in amaranth grains (Calzetta et al. 2004); 35.4 to 57.0 kJ/mol in chestnut (Moreira et al.…”

Section: Resultssupporting

confidence: 92%

“…These values for D we confirm that the drying rate of quinoa increases as air drying temperature is increased. Various authors have reported this dependence of D we on temperature, working with amaranth grains (0.65–2.15 × 10 −9 m 2 /s for 40–70C; Calzetta et al. 2004); quinoa seeds (0.38–7.19 × 10 −11 m 2 /s for 30–90C; Gely and Santalla 2007); pistachio nuts (5.42 × 10 −11 to 9.29 × 10 −10 m 2 /s for 25–70C; Kashaninejad et al.…”

Section: Resultsmentioning

confidence: 69%

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Characteristics and Mathematical Modeling of Convective Drying of Quinoa (Chenopodium Quinoa Willd.): Influence of Temperature on the Kinetic Parameters

Vega‐Gálvez

Martín

Sanders

et al. 2010

Journal of Food Processing and Preservation

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The aim of this research was to model the drying kinetics of quinoa and to evaluate the temperature influence on the kinetic parameters of the models used. Prior to drying process, quinoa grains were washed at 60C and the removal of saponins was studied. Hot air drying temperatures were 40, 50, 60, 70 and 80C. Initial saponin content was 6.34%, reaching a final saponin content of 0.25% after 120 min of washing. Sorption isotherm was determined at 60C giving a monolayer moisture content of 0.051 g water/g dry matter. Drying kinetics was modeled with different equations. Diffusional coefficient increased with temperature from 3.78 to 7.67 × 10−11 m2/s, for a range of temperatures between 40 and 80C, with an estimated of Ea 15.95 kJ/mol. According to the statistical tests used, the logarithmic and Weibull models gave the best fit for experimental data (determination coefficient > 0.98, sum squared error < 0.001 and Chi‐square < 0.001). PRACTICAL APPLICATIONS Quinoa (Chenopodium quinoa Willd.) is mainly cultivated in Argentina, Bolivia, Chile, Colombia, Ecuador and Peru. Today, it has aroused great technological and commercial interest for both human and animal feeding because of the presence of high‐protein content and a balanced amino‐acid spectrum with significant lysine and methionine contents. In addition, it does not contain gluten, being an alternative food for celiac patients. In the last few years, it has shown to have an antioxidant activity like other cereals and pseudocereals (buckwheat, rice, soybean, amaranth, among others), playing an important role as functional and nutraceutical food. The main utility of this study is the application of dehydration as an alternative for the preservation of this pseudocereal, applying different empirical models and the diffusional model, which can be considered a base for the estimation of the drying time and the optimization of the drying process.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 69%

Characteristics and Mathematical Modeling of Convective Drying of Quinoa (Chenopodium Quinoa Willd.): Influence of Temperature on the Kinetic Parameters

Vega‐Gálvez

Martín

Sanders

et al. 2010

Journal of Food Processing and Preservation

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“…In relation with these systems, the drying process of several seeds, grains, and agricultural products, such as corn, wheat, rice, etc., has been widely investigated, and the results of the studies have Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional… DOI: http://dx.doi.org/10.5772/intechopen.88843 been reviewed by several authors [25,[27][28][29][30][31][32][33][34][35][36]. However, in scientific literature, there are very few publications on the drying of amaranth seeds [21, 37,38], reflecting the relatively scare attention paid to this particular seed. Moreover, in these studies, although the drying tests of amaranth seeds were carried out at different temperatures, the influence of this important operation parameter on the viability and quality of the seeds was not evaluated.…”

Section: Improvement Of the Drying Process Of Amaranth Seeds By Using Microwave Energymentioning

confidence: 99%

Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional Value to the Ecuadorian Andean Region

Torres–Miño¹,

Maqueda²,

Moreno³

2020

Nutritional Value of Amaranth

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In the Andean region of Ecuador, amaranth is a key species not only for its high nutritional value but also for its association with Ecuadorian culture, since it is one of the main indigenous crops of the pre-Columbian era. Over the time, the cultivation of this species ceased for several reasons result. However, in recent years, a number of strategies have been developed to retrieve it on a national level. In accordance with these strategies, the "Amaranth Improvement Program for Cotopaxi" (PROMAC) is being developed at the Technical University of Cotopaxi, with the main objective of selecting varieties with high levels of biologically active substances. This program is been executed through two main lines of investigation: (a) selection of varieties of amaranth of high nutritional value and (b) the improvement of techniques for conservation of the seeds. This chapter analyzes and shows the main results obtained to date from the study of eight varieties of amaranth seeds and the drying of one of the seeds by means of microwave energy in order to improve its conservation. In the light of the results obtained, the strategies to develop the following research lines within the PROMAC framework are exposed.

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“…(1)). Drying of several food products has been successfully predicted using Fick's second law of diffusion with Arrhenius-type temperature dependent moisture diffusivity [16][17] . Empirical models derive a direct relationship between average moisture content and drying time at different drying conditions.…”

Section: Mathematical Modellingmentioning

confidence: 99%

Mathematical Modelling the Drying Kinetics of Beetroot Strips during Convective Drying at Different Temperatures

Manjunatha

Raju

2019

Def. Life. Sc. Jl.

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The thin layer drying of beetroot strips was evaluated at drying temperatures from 60 °C to 90 °C using convective dryer at inlet air velocity of 1.0 m/s. The different drying models were tested to evaluate the drying characteristics of beetroot strips. The investigations showed that Page's and modified Page's equations were satisfactorily describing the drying behaviour of beetroot strips during convective drying with appreciable high correlation coefficient (0.9971

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Drying characteristics of amaranth grain

Cited by 16 publications

References 9 publications

Characteristics and Mathematical Modeling of Convective Drying of Quinoa (Chenopodium Quinoa Willd.): Influence of Temperature on the Kinetic Parameters

Characteristics and Mathematical Modeling of Convective Drying of Quinoa (Chenopodium Quinoa Willd.): Influence of Temperature on the Kinetic Parameters

Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional Value to the Ecuadorian Andean Region

Mathematical Modelling the Drying Kinetics of Beetroot Strips during Convective Drying at Different Temperatures

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