Shrinkage and Deformation of<i>Agave atrovirens</i>Karw Tissue during Convective Drying: Influence of Structural Arrangements

Gumeta-Chávez, Carolina; Chanona-Pérez, Jorge; Mendoza-Pérez, Jorge A.; Térres‐Rojas, Eduardo; Garibay-Febles, V.; Gutiérrez-López, Gustavo F.

doi:10.1080/07373937.2010.514380

Cited by 32 publications

(8 citation statements)

References 36 publications

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“…However, when the UM is used for surimi preparation, the tilapia surimi yielded higher ( p < 0.05) values than the surimi prepared from panga, which demonstrates that the preparation method affects the heterogeneity of surimi obtained from different species. Other authors have quantified the effect of different treatments on food matrices by quantifying heterogeneity through image analysis (Gumeta-Chávez et al., 2011; Valous et al., 2009). This change in structure is translated to the textural level.…”

Section: Resultsmentioning

confidence: 99%

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Ambrosio

Quintanilla-Carvajal

Ana-Puig

et al. 2015

Food sci. technol. int.

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Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.

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Section: Resultsmentioning

confidence: 99%

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Ambrosio

Quintanilla-Carvajal

Ana-Puig

et al. 2015

Food sci. technol. int.

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“…Leaves were cut into slices of 20 × 20 × 0.3 cm. The slices were subjected to convective drying at conditions that were found to produce low deformation and shrinkage to the agave tissue (60°C and air flow of 3 m/s) thus improving the diffusion of solvent into the solid (Gumeta-Chávez et al, 2011). Subsequently, the dry slices were milled (Picalica; Moulinex, Selongey, France) and fibers separated through a no.…”

Section: Raw Materialsmentioning

confidence: 99%

Spectroscopic and Microscopic Study of Peroxyformic Pulping of Agave Waste

et al. 2016

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The peroxyformic process is based on the action of a carboxylic acid (mainly formic acid) and the corresponding peroxyacid. The influences of processing time (60-180 min), formic acid concentration (80-95%), temperature (60-80°C), and hydrogen peroxide concentration (2-4%) on peroxyformic pulping of agave leaves were studied by surface response methodology using a face-centered factorial design. Empirical models were obtained for the prediction of yield, κ number (KN) and pulp viscosity as functions of the aforementioned variables. Mathematical optimization enabled us to select a set of operational variables that produced the best fractionation of the material with the following results: pulp yield (26.9%), KN (3.6), and pulp viscosity (777 mL/g). Furthermore, this work allowed the description and evaluation of changes to the agave fibers during the fractionation process using different microscopic and spectroscopic techniques, and provided a comprehensive and qualitative view of the phenomena occurring in the delignification of agave fibers. The use of confocal and scanning electron microscopy provided a detailed understanding of the microstructural changes to the lignin and cellulose in the fibers throughout the process, whereas Raman spectroscopy and X-ray diffraction analysis indicated that cellulose in the pulp after treatment was mainly of type I.

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“…Leaves were cut into slices of 20 × 20 × 0.3 cm. These slices were dried at 60°C in an air flow of 3 m/s according to the drying conditions previously reported (Gumeta et al, 2011), in a convective drier at laboratory scale, equipped with a centrifugal fan, heating elements, drying duct, and test section (Perea-Flores et al, 2012). Subsequently, the dry slices were milled (Picalica, Moulinex, Selongey, France) and the fibers were separated through a mesh sieve no.…”

Section: Raw Materials and Fibers Isolationmentioning

confidence: 99%

Evaluation of Agave Fiber Delignification by Means of Microscopy Techniques and Image Analysis

et al. 2014

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Recently, the use of different types of natural fibers to produce paper and textiles from agave plants has been proposed. Agave atrovirens can be a good source of cellulose and lignin; nevertheless, the microstructural changes that happen during delignification have scarcely been studied. The aim of this work was to study the microstructural changes that occur during the delignification of agave fibers by means of microscopy techniques and image analysis. The fibers of A. atrovirens were obtained from leaves using convective drying, milling, and sieving. Fibers were processed using the Acetosolv pulping method at different concentrations of acetic acid; increasing acid concentration promoted higher levels of delignification, structural damage, and the breakdown of fiber clumps. Delignification followed by spectrometric analysis and microstructural studies were carried out by light, confocal laser scanning and scanning electron microscopy and showed that the delignification process follows three stages: initial, bulk, and residual. Microscopy techniques and image analysis were efficient tools for microstructural characterization during delignification of agave fibers, allowing quantitative evaluation of the process and the development of linear prediction models. The data obtained integrated numerical and microstructural information that could be valuable for the study of pulping of lignocellulosic materials.

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Shrinkage and Deformation ofAgave atrovirensKarw Tissue during Convective Drying: Influence of Structural Arrangements

Cited by 32 publications

References 36 publications

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Spectroscopic and Microscopic Study of Peroxyformic Pulping of Agave Waste

Evaluation of Agave Fiber Delignification by Means of Microscopy Techniques and Image Analysis

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