Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment

Autores
Puente Díaz, Luis; Ah-Hen, Khong; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Murta (Ugni molinae Turcz) berries were dried under convective and combined convective-infrared conditions at 40, 50 and 60°C and 400-800 W in order to determine the drying characteristics and to compare the dried product's quality. To model the drying kinetics, seven mathematical equations were fitted to experimental data. According to statistical tests performed, the Midilli-Kuçuk model best fitted experimental data and was closely followed by the logarithmic model. Effective moisture diffusivity also showed dependency on drying conditions and varied between 7.59 × 10-10 to 44.18 × 10-10 m2/s and 11.34 × 10-10 to 85.41 × 10-10 m2/s for air-convective drying and combined infrared-convective drying. As to quality attributes of the berries, total surface color difference (ΔE) and total phenolic content (TPC) were determined. It was found that chromaticity coefficients a* and b* changed significantly, showing ΔE to be dependent on the mode of heat supply. TPC under all drying conditions decreased and was significantly different from the initial value in fresh samples. However, at a constant drying temperature, an increase in infrared power enhanced retention of TPC in samples. In particular, working at 40°C/800 W resulted in dried samples with the highest TPC. © 2013 Copyright Taylor and Francis Group, LLC.
Fil: Puente Díaz, Luis. Universidad de Chile; Chile
Fil: Ah-Hen, Khong. Universidad Austral de Chile; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; Argentina
Materia
Drying Kinetics Modeling
Infrared Drying
Murta Berries
Quality of Dried Fruit
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25126
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/25126
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality AssessmentPuente Díaz, LuisAh-Hen, KhongVega Gálvez, AntonioLemus Mondaca, RobertoDi Scala, Karina CeciliaDrying Kinetics ModelingInfrared DryingMurta BerriesQuality of Dried Fruithttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Murta (Ugni molinae Turcz) berries were dried under convective and combined convective-infrared conditions at 40, 50 and 60°C and 400-800 W in order to determine the drying characteristics and to compare the dried product's quality. To model the drying kinetics, seven mathematical equations were fitted to experimental data. According to statistical tests performed, the Midilli-Kuçuk model best fitted experimental data and was closely followed by the logarithmic model. Effective moisture diffusivity also showed dependency on drying conditions and varied between 7.59 × 10-10 to 44.18 × 10-10 m2/s and 11.34 × 10-10 to 85.41 × 10-10 m2/s for air-convective drying and combined infrared-convective drying. As to quality attributes of the berries, total surface color difference (ΔE) and total phenolic content (TPC) were determined. It was found that chromaticity coefficients a* and b* changed significantly, showing ΔE to be dependent on the mode of heat supply. TPC under all drying conditions decreased and was significantly different from the initial value in fresh samples. However, at a constant drying temperature, an increase in infrared power enhanced retention of TPC in samples. In particular, working at 40°C/800 W resulted in dried samples with the highest TPC. © 2013 Copyright Taylor and Francis Group, LLC.Fil: Puente Díaz, Luis. Universidad de Chile; ChileFil: Ah-Hen, Khong. Universidad Austral de Chile; ChileFil: Vega Gálvez, Antonio. Universidad de la Serena; ChileFil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; ChileFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; ArgentinaTaylor & Francis2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25126Puente Díaz, Luis; Ah-Hen, Khong; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia; Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment; Taylor & Francis; Drying Technology; 31; 3; 2-2013; 329-3380737-3937CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2012.736113info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2012.736113info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:27Zoai:ri.conicet.gov.ar:11336/25126instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:05:28.027CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
title Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
spellingShingle Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
Puente Díaz, Luis
Drying Kinetics Modeling
Infrared Drying
Murta Berries
Quality of Dried Fruit
title_short Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
title_full Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
title_fullStr Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
title_full_unstemmed Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
title_sort Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
dc.creator.none.fl_str_mv Puente Díaz, Luis
Ah-Hen, Khong
Vega Gálvez, Antonio
Lemus Mondaca, Roberto
Di Scala, Karina Cecilia
author Puente Díaz, Luis
author_facet Puente Díaz, Luis
Ah-Hen, Khong
Vega Gálvez, Antonio
Lemus Mondaca, Roberto
Di Scala, Karina Cecilia
author_role author
author2 Ah-Hen, Khong
Vega Gálvez, Antonio
Lemus Mondaca, Roberto
Di Scala, Karina Cecilia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Drying Kinetics Modeling
Infrared Drying
Murta Berries
Quality of Dried Fruit
topic Drying Kinetics Modeling
Infrared Drying
Murta Berries
Quality of Dried Fruit
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Murta (Ugni molinae Turcz) berries were dried under convective and combined convective-infrared conditions at 40, 50 and 60°C and 400-800 W in order to determine the drying characteristics and to compare the dried product's quality. To model the drying kinetics, seven mathematical equations were fitted to experimental data. According to statistical tests performed, the Midilli-Kuçuk model best fitted experimental data and was closely followed by the logarithmic model. Effective moisture diffusivity also showed dependency on drying conditions and varied between 7.59 × 10-10 to 44.18 × 10-10 m2/s and 11.34 × 10-10 to 85.41 × 10-10 m2/s for air-convective drying and combined infrared-convective drying. As to quality attributes of the berries, total surface color difference (ΔE) and total phenolic content (TPC) were determined. It was found that chromaticity coefficients a* and b* changed significantly, showing ΔE to be dependent on the mode of heat supply. TPC under all drying conditions decreased and was significantly different from the initial value in fresh samples. However, at a constant drying temperature, an increase in infrared power enhanced retention of TPC in samples. In particular, working at 40°C/800 W resulted in dried samples with the highest TPC. © 2013 Copyright Taylor and Francis Group, LLC.
Fil: Puente Díaz, Luis. Universidad de Chile; Chile
Fil: Ah-Hen, Khong. Universidad Austral de Chile; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; Argentina
description Murta (Ugni molinae Turcz) berries were dried under convective and combined convective-infrared conditions at 40, 50 and 60°C and 400-800 W in order to determine the drying characteristics and to compare the dried product's quality. To model the drying kinetics, seven mathematical equations were fitted to experimental data. According to statistical tests performed, the Midilli-Kuçuk model best fitted experimental data and was closely followed by the logarithmic model. Effective moisture diffusivity also showed dependency on drying conditions and varied between 7.59 × 10-10 to 44.18 × 10-10 m2/s and 11.34 × 10-10 to 85.41 × 10-10 m2/s for air-convective drying and combined infrared-convective drying. As to quality attributes of the berries, total surface color difference (ΔE) and total phenolic content (TPC) were determined. It was found that chromaticity coefficients a* and b* changed significantly, showing ΔE to be dependent on the mode of heat supply. TPC under all drying conditions decreased and was significantly different from the initial value in fresh samples. However, at a constant drying temperature, an increase in infrared power enhanced retention of TPC in samples. In particular, working at 40°C/800 W resulted in dried samples with the highest TPC. © 2013 Copyright Taylor and Francis Group, LLC.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/25126
Puente Díaz, Luis; Ah-Hen, Khong; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia; Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment; Taylor & Francis; Drying Technology; 31; 3; 2-2013; 329-338
0737-3937
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25126
identifier_str_mv Puente Díaz, Luis; Ah-Hen, Khong; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia; Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment; Taylor & Francis; Drying Technology; 31; 3; 2-2013; 329-338
0737-3937
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2012.736113
info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2012.736113
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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