Mathematical modeling of convective air drying of quinoa-supplemented feed for laboratory rats

Vega‐Gálvez, Antonio; Dagnino‐Subiabre, Alexies; Terreros, Gonzalo; López, Jéssica; Miranda, Margarita; Scala, Karina Di

doi:10.1590/s1516-89132011000100021

Cited by 5 publications

(2 citation statements)

References 42 publications

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“…(7) as a function of time over the four thermal treatments. The complete analytical solution described the sets of experimental data satisfactorily at each air temperature, and the diffusion coefficients obtained were similar to those reported in vegetables, seeds and grains (Gely and Santalla, 2007;Vega-gálvez et al, 2011).…”

Section: Analytical Solution Of the Diffusion Equationsupporting

confidence: 72%

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Gili

Irigoyen

Penci

et al. 2018

Journal of Food Engineering

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Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical solutions of the diffusion equation. Also, was determined the effective heat transfer coefficient by solving the macroscopic energy balance to contribute with the design and optimization of a thermal treatment for this product. Four air temperatures were studied in this work, 90-150°C. The heat transfer coefficients were estimated using experimental drying rates (7.87 to 16.55 W/m 2°C). The effective diffusion coefficient for water was determined to vary from 3.22 x 10-11 to 2.38 x 10-10 m 2 /s. The analytical solution for short times was not suitable for this high temperature process. Values of diffusion coefficient and activation energy (39.27 kJ/mol) were within the ranges expected for food drying at elevates temperatures.

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Section: Analytical Solution Of the Diffusion Equationsupporting

confidence: 72%

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Gili

Irigoyen

Penci

et al. 2018

Journal of Food Engineering

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“…The quinoa-supplemented rat food for QFF groups was prepared by mixing commercial rat chow (Champion S.A. ® , Rancagua, Chile) and quinoa in a 1:1 ratio, following previously described methods [25]. Quinoa seeds were obtained from a crop grown in coastal central Chile at Cahuil, Region of O'Higgins.…”

Section: Quinoa Functional Food: Raw Materials and Formulationmentioning

confidence: 99%

The Neuroprotective Role of Quinoa (Chenopodium quinoa, Wild) Supplementation in Hippocampal Morphology and Memory of Adolescent Stressed Rats

Terreros,

Pérez,

Muñoz-LLancao

et al. 2024

Nutrients

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Brain physiology and morphology are vulnerable to chronic stress, impacting cognitive performance and behavior. However, functional compounds found in food may alleviate these alterations. White quinoa (Chenopodium quinoa, Wild) seeds contain a high content of n-3 fatty acids, including alpha-linolenic acid. This study aimed to evaluate the potential neuroprotective role of a quinoa-based functional food (QFF) in rats. Prepubertal male Sprague-Dawley rats were fed with rat chow or QFF (50% rat chow + 50% dehydrated quinoa seeds) and exposed or not to restraint stress protocol (2 h/day; 15 days). Four experimental groups were used: Non-stressed (rat chow), Non-stressed + QFF, Stressed (rat chow) and Stressed + QFF. Weight gain, locomotor activity (open field), anxiety (elevated plus maze, light-dark box), spatial memory (Y-maze), and dendritic length in the hippocampus were measured in all animals. QFF intake did not influence anxiety-like behaviors, while the memory of stressed rats fed with QFF improved compared to those fed with rat chow. Additionally, QFF intake mitigated the stress-induced dendritic atrophy in pyramidal neurons located in the CA3 area of the hippocampus. The results suggest that a quinoa-supplemented diet could play a protective role in the memory of chronically stressed rats.

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Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices

2014

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The effect of pretreatment and drying temperature on the drying kinetics and quality of cocoyam was investigated in this study. The best model to predict the drying kinetics was also determined. Cocoyam slices were pretreated by water blanching (WB) and soaking in sodium metabisulphite (SM) and dried in a hot air oven at temperatures of 50, 60 and 70 °C while untreated samples were sun dried. Seventhin layer drying models (Exponential, Generalized Exponential, Page, Logarithmic, Parabolic, Wang and Singh and Two-term) were fitted to the experimental data and selection was done basedon model with highest correlationcoefficient (R(2)), and lowest reduced chi-square (χ (2)), sum square error (SSE) and root mean square error (RMSE) respectively. The Logarithmic and Parabolic model was found to best describe the oven and sun drying of cocoyam respectively. The vitamin C and beta-carotene value of the dried cocoyam slices, which varied from 0.0038 to 0.0075 and 4.1 to 5.888 mg/100 g respectivelygenerally decreased with an increase in drying temperature.

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Mathematical modeling of convective air drying of quinoa-supplemented feed for laboratory rats

Abstract: Drying kinetics of quinoa-supplemented feed for laboratory rats during processing at 50, 60, 70, 80

Cited by 5 publications

References 42 publications

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

The Neuroprotective Role of Quinoa (Chenopodium quinoa, Wild) Supplementation in Hippocampal Morphology and Memory of Adolescent Stressed Rats

Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices

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