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    • Antioxidant capacity of frozen Pleurotus ostreatus during convective drying 

      Valiente, Liliana; Ohaco Dominguez, Elizabeth Haydee; De Michelis, Antonio (Universidad de Puebla, México, 2016-01)
      The influence of drying conditions on antiradical power, total phenols, flavonoids, and surface color in frozen basidiocarps of Pleurotus ostreatus was studied. Drying was carried out in an experimental rig, air velocity ...

    • Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models 

      Mabellini, Alejandra; Ohaco Dominguez, Elizabeth Haydee; Marquez, Carlos Alberto; Lozano, Jorge Enrique; De Michelis, Antonio (De Gruyter, 2013-11-20)
      The aim of this work was to select models of mass transfer to estimate effective mass diffusion coefficients during the dehydration of Rosa eglanteria fruits with air at 70°C. Fruits were pretreated chemically and mechanically ...

    • Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) 

      Ohaco Dominguez, Elizabeth Haydee; Valiente, Liliana; Ichiyama, Beatriz; De Michelis, Antonio (Universidad de Puebla, México, 2016-07)
      The kinetics of drying of frozen oyster mushrooms (Pleurotus ostreatus) was evaluated. Air temperatures of 50 C, 60 C and 70 C, at 2 m/s and 5% relative humidity, were used for drying experiments. In this work, we studied ...

    • Effect of perforation on drying kinetics of Rosa rubiginosa fruits 

      Ohaco Dominguez, Elizabeth Haydee; De Michelis, Antonio; Lozano, Jorge Enrique (Asian Academic Research Associates, 2015-10)
      The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples ...

    • Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape 

      De Michelis, Antonio; Marquez, Carlos Alberto; Mabellini, Alejandra; Ohaco Dominguez, Elizabeth Haydee; Giner, Sergio Adrian (ISEKI Food Association, 2013-10)
      Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential ...

    • Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria) 

      Mabellini, Alejandra; Ohaco Dominguez, Elizabeth Haydee; Marquez, Carlos Alberto; De Michelis, Antonio; Lozano, Jorge Enrique (ISEKI Food Association, 2012-02)
      The aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, ...

    • Rehydration of Rosa rubiginosa Fruits Dried with Hot Air 

      Ohaco Dominguez, Elizabeth Haydee; Ichiyama, Beatriz; Lozano, Jorge Enrique; De Michelis, Antonio (Taylor & Francis, 2015-03)
      The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at ...