Show simple item record

resumen

Abstract
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 (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick?s second law, considering fruit shrinkage during drying. Both models satisfactorily predict [ver mas...]
dc.contributor.authorMabellini, Alejandra
dc.contributor.authorOhaco Dominguez, Elizabeth Haydee
dc.contributor.authorMarquez, Carlos Alberto
dc.contributor.authorLozano, Jorge Enrique
dc.contributor.authorDe Michelis, Antonio
dc.date.accessioned2019-01-29T14:18:17Z
dc.date.available2019-01-29T14:18:17Z
dc.date.issued2013-11-20
dc.identifier.issn1556-3758
dc.identifier.otherhttps://doi.org/10.1515/ijfe-2012-0001
dc.identifier.urihttps://www.degruyter.com/view/j/ijfe.2013.9.issue-4/ijfe-2012-0001/ijfe-2012-0001.xml
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4348
dc.description.abstractThe 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 (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick?s second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, and the different pretreatments, to total or partially remove this waxen cuticle, noticeably improved water diffusion, reducing the time of processing from 28% (NaOH) to 52% (oleate and mechanical pretreatments). Mechanical pretreatments were the more effective, because oleate presents quality problems.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherDe Gruyteres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Engineering 9 (4) : 481-486 (2013)es_AR
dc.subjectRosa (género)es_AR
dc.subjectRosaeng
dc.subjectRose Hipseng
dc.subjectSecadoes_AR
dc.subjectDryingeng
dc.subjectTransferencia de Masaes_AR
dc.subjectMass Transfereng
dc.subject.otherRosa eglanteriaes_AR
dc.subject.otherRosa Mosquetaes_AR
dc.titleCalculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer modelses_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: Mabellini, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina.es_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.description.filFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina.es_AR
dc.subtypecientifico


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record