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Abstract
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 equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried [ver mas...]
dc.contributor.authorOhaco Dominguez, Elizabeth Haydee
dc.contributor.authorIchiyama, Beatriz
dc.contributor.authorLozano, Jorge Enrique
dc.contributor.authorDe Michelis, Antonio
dc.date.accessioned2019-04-17T14:06:49Z
dc.date.available2019-04-17T14:06:49Z
dc.date.issued2015-03
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.otherhttps://doi.org/10.1080/07373937.2014.981638
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4932
dc.description.abstractThe 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 equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried samples were rehydrated at different temperatures (20, 40, 60, and 80°C). The rehydration kinetics was fitted by two empirical models, Peleg and Weibull, and both represented the phenomenon well, in perforated and nonperforated fruits. Regardless of the drying temperature, the higher the rehydration temperature of rose hip fruits, perforated or not, the higher the water absorption capacity. Temperature dependence of the kinetic parameters was Ea = 47.5 kJ/mol (Peleg) and 55.9 kJ/mol (Weibull) for nonperforated fruits and Ea = 40.1 kJ/mol (Peleg) and 45.5 kJ/mol (Weibull) for perforated fruits; thus, perforated fruits were influenced more by rehydration temperature than nonperforated fruits. Perforated fruits rehydrated 30% faster than nonperforated fruits.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherTaylor & Francises_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceDrying Technology 33 (6) : 696-703 (2015)es_AR
dc.subjectRosa (género)es_AR
dc.subjectRosaeng
dc.subjectSecadoes_AR
dc.subjectDryingeng
dc.subjectFrutoes_AR
dc.subjectFruiteng
dc.subjectReconstituciónes_AR
dc.subjectReconstitutioneng
dc.subjectSecado por Aire Calientees_AR
dc.subjectHot Air Dryingeng
dc.subject.otherRosa rubiginosaes_AR
dc.subject.otherRosa Mosquetaes_AR
dc.subject.otherRehidratación (productos secos)es_AR
dc.titleRehydration of Rosa rubiginosa Fruits Dried with Hot Aires_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.es_AR
dc.description.filFil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Tecnologia de los Alimentos; 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.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.subtypecientifico


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