The aim of this research was to study the behaviour of the drying kinetics of pepino fruit (Solanum muricatum Ait.) at five temperatures (50, 60, 70, 80 and 90°C). In addition, desorption isotherms were determined at 20, 40 and 60°C over a water activity range from 0.10 to 0.90. The Guggenheim, Anderson and de Boer model was suitable to depict the desorption data. A monolayer moisture content from 0.10 to 0.14 g water g −1 d.m. was reported. The equations of Newton, Henderson-Pabis, Modified Page, Wang-Singh, Modified Henderson-Pabis, Logarithmic as well as standardised Weibull were tested for modelling drying kinetics. Besides, Fick's second law model was used to calculate the water diffusion coefficient which increased with temperature from 2.55 to 7.29× 10 −10 m 2 s −1 , with estimated activation energy of 27.11 kJ mol −1 . The goodness of fit of the models was evaluated using sum squared error and chi-square statistical tests. The comparison of the experimental moisture values with respect to the calculated values showed that the standardised Weibull model presented the best goodness of fit, showing that this equation is very accurate for simulating drying kinetics for further optimisation of drying times. Nomenclature a w Water activity (dimensionless) X we Equilibrium moisture content (g water g −1 d.m.) X wt Moisture content (g water g −1 d.m.) X wo Initial moisture content (g water g −1 d.m.) X m Monolayer moisture content (g water g −1 d.m.) C, K Parameters of GAB model D we Water diffusion coefficient (m 2 s −1 ) L Half-thickness of the slab (m) k i Kinetic parameters (min −1 ) n i , c Empirical parameters (dimensionless) α Shape parameter (dimensionless) of the Weibull model β Scale parameter (min) of the Weibull model t Drying time (s, min) i Number of terms R Universal gas constant (8.314 J mol −1 K −1 ) T Absolute temperature (K) E a Activation energy (kJ mol −1 )

Statistical tools were used to analyze membrane fouling occurring during ultrafiltration (UF) of clarified grape juice. Experimental flux data were correlated to dead-end and crossflow filtration models. The UF experiments were performed at 30 and 40 °C for an 8-kDa multitubular ceramic membrane and also at 30 °C for a 1-kDa membrane to determine the effect of pore size. ANOVA was used for the statistical analysis of fluxes. The modified Kolmorov-Smirnov and the Shapiro-Wilk tests were used to evaluate the normality of the residuals obtained from each model, thus allowing validation or rejection of initial adjustments given by a simple R-square statistical test. Using the standard error of the estimate and the mean absolute error it was possible to identify the best model for each case. Differences in the permeate flux and fouling mechanisms between both temperatures and pore size were discussed.

(2013) Phenolic compounds, antioxidant capacity, and invitro α-amylase inhibitory potential of tea infusions (Camelliasinensis) commercialized in Chile, CyTA -Journal of Food, 11:1, 60-67, DOI: 10.1080/19476337.2012 To link to this article: https://doi.org/10. 1080/19476337.2012 Chile is considered the largest tea consumer in America, so a broad variety of tea types and brands are available in Chilean markets. Thirty-four commercial teas (white, green, red, oolong, and black) commonly found in Chile were evaluated according to their phenolic profiles, antioxidant capacity, and in vitro inhibition against a-amylase relevant for hyperglycemia control. Multivariate tools were used to evidence patterns among samples respect their biochemical parameters. Green and white tea groups showed higher total phenolic contents than red and black teas. All tea samples inhibited the 2,2-diphenyl-1-picrylhydrazyl free radical and black teas significantly inhibited the a-amylase enzyme. Major phenolics detected by liquid chromatography in green and white teas were epigallocatechingallate and epicatechingallate, whereas gallic acid was common in black, red, and oolong teas. Caffeine was found across all samples. The multivariate analysis evidenced a high variability among analyzed tea and even from brand to brand.Keywords: Camellia sinensis; phenolics; free radical inhibition; a-amylase inhibition Chile es considerado el mayor consumidor de te´en Ame´rica y una amplia variedad en tipos y marcas de te´existen en el mercado chileno. Un total de treinta y cuatro muestras de te´(blanco, verde, rojo, oolong y negro) fueron evaluadas de acuerdo a sus perfiles de compuestos feno´licos, capacidad antioxidante e inhibicio´n in vitro de la a-amilasa, relevante en el control de la hiperglicemia. Se utilizaron herramientas multivariantes para evidenciar patrones entre las muestras respecto a sus para´metros bioquı´micos. Los grupos de te´verdes y blancos presentaron los valores ma´s altos en feno´licos totales. Todas las muestras inhibieron el radical libre 2,2-difenil-1-picrilhidracilo, en cambio so´lo los te´s negros inhibieron significativamente la enzima a-amilasa. Los principales compuestos feno´licos detectados por cromatografı´a lı´quida en te´verde y blanco fueron la epigalocatequina-galato y epicatequinagalato, mientras que a´cido ga´lico fue detectado en las muestras de te´negro, rojo y oolong. Se detecto´cafeı´na en todas las muestras evaluadas. El ana´lisis multivariante demostro´una alta variabilidad entre las muestras de te´y aú n entre las diferentes marcas procedentes de un mismo tipo de te´.