Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake

Authors
Uribe, Elsa; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Zamorano, Marcela; Quispe Fuentes, Issis; Pasten, Alex; Di Scala, Karina Cecilia
Publication Year
2014
Language
English
Format
article
Status
Published version
Description
The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to 90 °C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97–6.05 × 10−9 m2 s−1 under the studied conditions. Activation energy was found to be 28.24 kJ mol−1. The Weibull model was successfully applied (r2 > 0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90 °C.
Fil: Uribe, Elsa. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas. La Serena; Chile
Fil: Zamorano, Marcela. Universidad de Santiago de Chile; Chile
Fil: Quispe Fuentes, Issis. Universidad de la Serena; Chile
Fil: Pasten, Alex. Universidad de la Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Subject
Olive-waste cake
Phenolic compounds
Antioxidant activity
Fatty acid profile
Convective dehydration
Alimentos y Bebidas
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS
Access level
Restricted access
License
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repository
CONICET Digital (CONICET)
Institution
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identifier
oai:ri.conicet.gov.ar:11336/34816