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Abstract
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 were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The [ver mas...]
dc.contributor.authorOhaco Dominguez, Elizabeth Haydee
dc.contributor.authorDe Michelis, Antonio
dc.contributor.authorLozano, Jorge Enrique
dc.date.accessioned2018-12-20T11:40:19Z
dc.date.available2018-12-20T11:40:19Z
dc.date.issued2015-10
dc.identifier.issn2319-2801
dc.identifier.urihttps://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4119
dc.description.abstractThe 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 were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker).eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherAsian Academic Research Associateses_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceAsian Academic Research Journal of Multidisciplinary 2 (5) : 114-130 (October 2015)es_AR
dc.subjectRosa (género)es_AR
dc.subjectRosaeng
dc.subjectFrutoes_AR
dc.subjectFruiteng
dc.subjectSecadoes_AR
dc.subjectDryingeng
dc.subjectModelos Matemáticoses_AR
dc.subjectMathematical Modelseng
dc.subject.otherRosa rubiginosaes_AR
dc.subject.otherRosa Mosquetaes_AR
dc.titleEffect of perforation on drying kinetics of Rosa rubiginosa fruitses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Barilochees_AR
dc.description.filFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; Argentinaes_AR
dc.subtypecientifico


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