Implication of water state on glass transition temperature in hot air-dried carrot slices

Shugulí

et al. 2021

Perf

La molienda es una operación unitaria ampliamente utilizada en la industria alimentaria para transformar granos, vegetales y carnes, a productos con tamaño pequeño. En este sentido, en el presente trabajo se diseñó y construyó un molino de martillos a pequeña escala con el objetivo de reducir el tamaño de zanahoria deshidratada y así, obtener un alimento con valor agregado. Los parámetros del molino como fuerza, torque y potencia se determinaron mediante cálculos teóricos, mientras que los parámetros operacionales como coeficiente de molienda y rendimiento se determinaron mediante el proceso de molienda y tamizado de la zanahoria. La fuerza necesaria del equipo para moler la zanahoria fue 5820 kg*m/s2, mientras que el torque y potencia requerida por el motor para generar los cortes a través de los martillos fueron 34,92 kg*m2/s2 y 989,28 kg*m2/s3, respectivamente. Un rendimiento del 90 % y un coeficiente de molienda de 10 permitió reducir el diámetro de la zanahoria desde 5 cm hasta 0,5 cm. Estos resultados demuestran que el equipo diseñado y construido en este trabajo permite reducir el tamaño de zanahoria deshidratada, proceso que da valor agregado al alimento y que se podría consumir como un snack natural.

Section: A Parámetros Teóricos Del Molino De Martillosunclassified

Molienda De Zanahoria: Una Estrategia Para Producir Alimentos Con Valor Agregado

Shugulí

et al. 2021

Perf

“…To upgrade the dehydrated product, particularly in terms of its quality, it is critical to monitor water change during the drying process. Low‐field nuclear magnetic resonance (LF‐NMR) has been characterised as a sensitive, fast, convenient, and non‐destructive method for detecting moisture dynamic characteristics during the drying of agricultural products (Fan & Zhang, 2019; Kamal et al ., 2019a; Cheng et al ., 2021), and has been effectively applied for monitoring variations in water mobility and distribution in dried fruits and vegetables such as carrot slices (Xu et al ., 2017a), broccoli (Xu et al ., 2017b), shiitake mushroom (Zhao et al ., 2019), apple slices (Kamal et al ., 2019b), garlic slices (Chen et al ., 2020), burdock slices (Zhang et al ., 2020), ginger slices (Zeng et al ., 2022), and corn kernel (Ren et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

Comparison of water mobility and distribution in Dioscorea opposita Thunb. cv. Tiegun during hot‐air and microwave drying processes

Pang,

Guo,

Zhan

et al. 2024

Int J of Food Sci Tech

SummaryLow‐field nuclear magnetic resonance (LF‐NMR) was employed to investigate changes in mobility as well as distribution of water in yam slices in the course of hot‐air drying (HAD) and microwave drying (MD) processes. Moisture content, effective moisture diffusivity, and water activity were also analysed. According to the results, a total of three water fractions with various T2 relaxation times were observed in fresh yam slices: T21 (0.9–2.6 ms), T22 (30–130 ms), and T23 (130–1245 ms). With the increment in drying temperature and the rise of microwave power in the course of drying, there was a significant decline in the transverse relaxation time and peak amplitude of T23. The overall moisture content exhibited a good correlation with Atotal during both HAD and MD processes, with coefficients equivalent to 0.9194 and 0.9024, respectively. With rising drying temperature and microwave power, there was a corresponding rise in effective moisture diffusivity. In comparison with HAD, the rate of water diffusion and evaporation in yam slices dried by MD was higher. Taking into account the drying efficiency and moisture state, MD was suggested as a preferable drying technology for dehydrating yam slices.

J. Food Process. Preserv.

“…Water molecules are known for their plasticizing effect. As a result, the increase of food moisture content causes Tg depression (Champion et al., 2000; Lazou & Krokida, 2011; Rahman & Al‐Saidi, 2010; Roos & Karel, 1991; Xu et al., 2017). Plasticization and consequently Tg depression can also result from the presence of other small molecules such as polyols.…”

Section: Introductionmentioning

confidence: 99%

Thermal properties of Corinthian currant pastes as affected by storage

Λάζου

Nikolidaki

Karathanos

et al. 2020