Secado de Cajuil (anacardium occidentale l. ): Estudio Experimental y Modelado de la Cinética de Secado

Michalewicz, Jacek S; Guerrero, Jorge Recarte Henriquez; Charamba, José C

doi:10.4067/s0718-07642011000600007

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…In general, the airflow rate affected the final moisture content of the samples, which can be explained because an increase in the airflow rate produces an increase in the convection coefficient, and therefore an increase in the heat transferred to the sample, which increases the water temperature of the structure (Michalewicz et al . ). However, other authors (Kouhila et al .…”

Section: Resultsmentioning

confidence: 97%

Effects of Blanching and Hot Air Drying Conditions on the Physicochemical and Technological Properties of Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa) by‐Products

Duarte

Chaux

López

et al. 2016

J Food Process Engineering

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Passion fruit peel constitutes 50% of the whole fruit; therefore, a method to transform it to an active ingredient would be useful. Hot air drying is the most common process applied to extend the shelf life by reducing water activity. However, the processing conditions must be carefully selected to retain bioactive compounds. The goal of this study was to investigate the effects of blanching, temperature and airflow rate during hot air drying on the physicochemical and technological properties of passion fruit peel. A 32 experimental design with replicates in the central point was used. Three temperatures (50–55–60°C) and three airflow rates (2.4–2.7–3.0 m/s) were used, and the drying curves were analyzed to estimate the effective diffusion (Deff) and drying time. The dried peels were milled and their physicochemical properties (total fiber content and total polyphenol content), and technological properties (water holding capacity, the swelling capacity and the oil holding capacity) were measured. The results showed that the shortest drying time (∼2.5 h) was obtained at 60°C and 2.7 m/s for both control and blanched fruits. The physicochemical and technological properties were not affected by the drying conditions, because the temperatures used were not high enough to be detrimental. In addition, Deff and the physicochemical and technological properties were not affected by blanching due to preserve the samples a slower freezing process (freezing rate <1 cm/h) was performed, which can produce severe damage at the cellular level facilitating water diffusion and therefore can be considered such as pretreatment. Practical Applications Considering that Passion fruit waste constitutes 50% of the whole fruit and that has a high potential, primarily because it is rich in bioactive compounds, such as vitamins, minerals, polyphenolic compounds with a high antioxidant capacity and dietary fiber it is important study an adequate process to allow stabilize and store the passion fruit by‐products. Therefore, the passion fruit by‐product can be used as active ingredient in the formulation of different kind of foods, specially bakery and pastry products.

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Section: Resultsmentioning

confidence: 97%

Effects of Blanching and Hot Air Drying Conditions on the Physicochemical and Technological Properties of Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa) by‐Products

Duarte

Chaux

López

et al. 2016

J Food Process Engineering

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“…For the Two-term model, k and g values were only affected by MD and MFBD treatments at a power level of 100 %. In general, the models presented R 2 values higher than 0.97 and RMSE values lower than 0.06 [29]. Hence, the thin layer drying models proposed in this study can be suitable for predicting the changes in coffee beans moisture content.…”

Section: Source: Compiled By Authorsmentioning

confidence: 62%

Drying kinetics of organic parchment coffee beans (Coffea arabica L.) using microwave fluidised bed: Semi-theoretical modeling

Vargas¹,

Barón

Alean

et al. 2020

rev.ing.univ.Medellin

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The aim of this study was to model the drying kinetics of microwave and fluidised bed of parchment coffee bean (Coffea arabica L.) using a semi-theoretical approach. A completely randomized design with six treatments: three with microwave drying (MD) and the rest combined with fluidized bed drying (MFBD) was carried out. The drying curves were established until reaching a final moisture content between 10 to 12% w.b. The results indicated that the drying time decreased as the microwave power level increased. When MFBD was used, drying times increased approximately 4-fold compared to MD treatments. The values of effective diffusivity for coffee beans treated with MD and MFBD ranged from 0.913 to1.72×10-9 m2.s-1 and 0.23 to 0.42×10-9 m2.s-1, respectively. Although all the models presented high goodness of fit, the two-term model presented the highest R2 (0.9855 – 0.9978) and lowest RMSE (0.0128-0.0285). In general, all models adequately fitted the experimental data so they can be used to predict the drying kinetics, therefore they could be very useful in equipment design and optimization of the coffee drying process.

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“…Los valores experimentales de las cinéticas de secado por VR se ajustaron mediante 4 modelos matemáticos: Newton, Page, Wang & Singh y Midilli (Michalewicz et al, 2011;Zhang et al, 2017) (Cuadro 1). El mejor modelo cinético se empleó en las tres temperaturas para predecir los tiempos de secado en las muestras de piña para alcanzar un nivel de humedad de 45 % (b,h) o su equivalente en base seca de 81,82 %; estas muestras parcialmente deshidratadas a 70, 80 y 90 °C se secaron por la técnica de FAC.…”

Section: Dóndeunclassified

Obtención de “Snacks” de piña (Ananas Comosus) mediante las técnicas combinadas de Ventana de Refractancia y Fritura con Aire Caliente

Aponte

Gonzales

Polanía

et al. 2021

Biotecnol. sector agropecuario agroind.

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Las técnicas de secado de Ventana de Refractancia (VR) y Fritura con Aire Caliente (AF), permiten obtener snacks de frutas de alta calidad nutricional y fisicoquímica. El propósito de este trabajo fue evaluar las técnicas de secado de WR-AF para obtener “snacks” de piña deshidratada. Se emplearon trozos de piña de la variedad MD2 con geometría triangular (40 mm de lado y 4 mm de espesor). En el secado por WR se emplearon tres temperaturas (70, 80 y 90 °C). Para cada temperatura se modeló la cinética de secado mediante cuatro modelos matemáticos (Newton, Page; Wang & Singh, y Midilli). Se determinó: color, en términos de Luminosidad (L*) y cambio total de color (ΔΕ), actividad de agua (aw), coeficientes de difusión y energía de activación. Para las muestras secadas en la combinación de las técnicas VR-AF, se determinaron las curvas de secado, L*, ΔΕ, aw y vitamina C. En total se realizaron 4 tratamientos en el secado con AF a 100 °C; tres de las cuales fueron muestras tratadas (MT) previamente por WR, y el otro fue muestra no tratada (MNT). Los resultados mostraron que, a mayor temperatura de secado por WR mayor fue el coeficiente de difusión y menor fue el tiempo de secado. Para un contenido de humedad de 9 % (d.b), los tratamientos a 90, 80 y 70 °C requirieron 90, 110 y 130 min de secado, respectivamente. El modelo de Midilli fue el que mejor ajustó las cinéticas de secado. Se observó que las técnicas de VR-AF permitieron obtener menor tiempo de secado, mayor retención de vitamina C y de color respecto a las MNT. Estos resultados indican que la técnica WR-AF es una alternativa viable para producir “snacks” de piña en tiempos mas cortos y con mayor conservación de las características de calidad.

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Secado de Cajuil (anacardium occidentale l. ): Estudio Experimental y Modelado de la Cinética de Secado

Cited by 5 publications

References 15 publications

Effects of Blanching and Hot Air Drying Conditions on the Physicochemical and Technological Properties of Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa) by‐Products

Effects of Blanching and Hot Air Drying Conditions on the Physicochemical and Technological Properties of Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa) by‐Products

Drying kinetics of organic parchment coffee beans (Coffea arabica L.) using microwave fluidised bed: Semi-theoretical modeling

Obtención de “Snacks” de piña (Ananas Comosus) mediante las técnicas combinadas de Ventana de Refractancia y Fritura con Aire Caliente

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