Photoacoustic Characterization of Green, Red and Dehydrated Capsicum annuum L. variety Pasilla

Barrientos-Sotelo, Víctor Rodrigo; Cano-Casas, Rogelio; Cruz-Orea, A.; Hernández‐Rosas, Francisco; Hernández-Rosas, J.

doi:10.1007/s11483-015-9415-2

Cited by 7 publications

(8 citation statements)

References 23 publications

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“…Thus, the bands located at 325 and 342 nm shown in the WAf spectra and in the second derivative spectrum WAf2D have not enough reliability. Likely, the only reliable band in WAf spectra is that located at 365 nm, which could correspond to quercetin [5,10]. If we take a second look at the flavonoid band, we should remember that essential oils have absorption bands inside the same interval of flavonoids.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, in this work, we will focus into characterize Persian lime samples by means of PAS. Using this technique, we have shown recently, that the nutrimental content in fruits can be monitored as a fruit ripens or dehydrates by means its optical absorption spectrum [10]. In the present research, by using PAS, it was obtained both the optical absorption spectra of the juice and the flavedo.…”

Section: Introductionmentioning

confidence: 86%

“…Graphite powder was used to normalize the photoacoustic signal, in order to take into account the emission spectrum of the Xe lamp. More details about the experimental setup are in a recent work [10].…”

Section: Methodsmentioning

confidence: 99%

“…The photoacoustic (PA) technique, in another configuration was used to obtain the water vapor diffusion (WVD) coefficient in the lime rinds (albedo). In the PA experimental setup, see also reference [10], a light beam from a 250 W tungsten lamp was mechanically modulated and focused on a cylindrical PA cell with a quartz window at one end. A piece of aluminum foil (12 μm thick) was painted black and attached to the inside of the quartz window to absorb the incident light beam.…”

Section: Methodsmentioning

confidence: 99%

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Photoacoustic Spectroscopy applied to the juice and rind characterization of Citrus latifolia with different quality of samples

Corzo-Ruiz

Hernández‐Rosas

Alvarado-Noguez

et al. 2018

Superficies y Vacio

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The main purpose of the present study was to characterize the juice and rind of the Persian lime (Citrus latifolia) with different quality of samples, by means of the Photoacoustic Spectroscopy (PAS) technique. In agreement to the Mexican quality standards, the samples under study were classified into four degrees of quality i.e. Extra, Second, Third and Waste classes. We have used PAS to characterize the optical properties of each one of the samples. Thus, we have obtained the absorption spectra of the juice as well as in that part of the rind called flavedo. After that, using another different photoacoustic configuration, we have measured the water vapor permeability of the albedo; i.e. the innermost, white and spongy layer of the rind. Our results show that PAS is a reliable technique to get the grading quality of samples in situ of fresh fruits such as Persian limes by means of the study of some of their physical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 86%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Photoacoustic Spectroscopy applied to the juice and rind characterization of Citrus latifolia with different quality of samples

Corzo-Ruiz

Hernández‐Rosas

Alvarado-Noguez

et al. 2018

Superficies y Vacio

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“…Several factors can influence chilli drying, for example velocity and air temperature, water diffusion, load density, thickness and shape of the product to be dried. However, scientific studies still continue analysing all the varieties of chillies and drying techniques (Barrientos-Sotelo et al 2015). Dryers are developed to reduce the drying time and improve the quality of chillies.…”

mentioning

confidence: 99%

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

Carrera-Escobedo¹,

Cruz-Domínguez²,

Guzmán-Valdivia³

et al. 2020

Czech J. Food Sci.

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The drying process of vegetables is a widely used technique for food conservation. However, this process can be expensive, and the cost highly depends on the ventilation, drying temperature and drying characteristics of the chillies. The contribution of this new study was to obtain the drying kinetics parameters of two different types of Mexican Capsicum annuum (Puya and Mulato) and model it at different temperatures with two different ventilation levels. The aim of this study is to provide a method to analyse the cost of the drying process by studying its drying kinetics parameters. The experimental results were fitted to Weibull distribution and Newton’s model, obtaining an adequate numerical fit at different drying temperatures. The Weibull distribution demonstrates to be a better fit than Newton’s model. Drying kinetics parameters were also studied by a diffusive model with effective diffusivity. The effect of temperature on the diffusivity was described by the Arrhenius equation with activation energy of 49.7 kJ mol−1 for Puya and 24.1 kJ mol−1 for Mulato. The ventilation effect on chilli drying kinetics parameters was qualitatively assessed. As expected, the ventilation effect improved the drying rate and reduced the drying time, and consequently the cost of the drying process was reduced. In addition, a new method is presented to evaluate the cost of the drying process considering the kinetic parameters obtained. This new method allows evaluating the cost of the drying process in a simple way and with little experimental work. Consequently, it is possible to greatly reduce the cost of the drying process.

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Photoacoustic Monitoring of Absorption Spectrum During the Dehydration Process of pasilla Chili Pepper

et al. 2018

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Photoacoustic Characterization of Green, Red and Dehydrated Capsicum annuum L. variety Pasilla

Cited by 7 publications

References 23 publications

Photoacoustic Spectroscopy applied to the juice and rind characterization of Citrus latifolia with different quality of samples

Photoacoustic Spectroscopy applied to the juice and rind characterization of Citrus latifolia with different quality of samples

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

Photoacoustic Monitoring of Absorption Spectrum During the Dehydration Process of pasilla Chili Pepper

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