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Abstract
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, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH [ver mas...]
dc.contributor.authorMabellini, Alejandra
dc.contributor.authorOhaco Dominguez, Elizabeth Haydee
dc.contributor.authorMarquez, Carlos Alberto
dc.contributor.authorDe Michelis, Antonio
dc.contributor.authorLozano, Jorge Enrique
dc.date.accessioned2019-01-29T14:49:12Z
dc.date.available2019-01-29T14:49:12Z
dc.date.issued2012-02
dc.identifier.issn2182-1054
dc.identifier.otherhttps://dx.doi.org/10.7455/ijfs/1.1.2012.a5
dc.identifier.urihttps://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/39/50
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4350
dc.description.abstractThe 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, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherISEKI Food Associationes_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceInternational Journal of Food Studies 1 (1) : 42–51 (2012)es_AR
dc.subjectRosa (género)es_AR
dc.subjectRosaeng
dc.subjectRose Hipseng
dc.subjectSecadoes_AR
dc.subjectDryingeng
dc.subjectPreservaciónes_AR
dc.subjectPreservationeng
dc.subject.otherRosa eglanteriaes_AR
dc.subject.otherRosa Mosquetaes_AR
dc.titleEffects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)es_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. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. 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: 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 Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentinaes_AR
dc.subtypecientifico


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