Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying

Autores
Brown, Valeria Anahi; Genovese, Diego Bautista; Lozano, Jorge Enrique
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The process of extracting fruit pectin includes the drying of pomace to prevent enzymatic destruction. It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction in oxygen content as that condition obtained by low-pressure superheated steam drying (LPSSD), reduce pectin color. Last improve is obtained by inhibition of enzymatic reactions. The main objective of this work was to determine the effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and LPSSD drying, a method recognized as less aggressive. Quince pomace drying was conducted to final to initial water content ratio (X/X o)< 0.07, where X is the water content. Drying curves were fitted to Page model. Results show statistical differences between drying methods; however, differences in kinetics were not found among treatments (blanching or not). As a conclusion, blanching of quince pomace did not affected drying kinetics, and both assayed methods of drying (conventional and LPSSD) required the same time to reach the same final water content. Therefore, pomace drying method should be selected by preferentially considering pectin quality and energy consumption.
Fil: Brown, Valeria Anahi. 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; Argentina
Fil: Genovese, Diego Bautista. 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; Argentina
Fil: 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; Argentina
Materia
Blanhing
Drying
Quince
Pomace
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:11336/61668
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/61668
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam dryingBrown, Valeria AnahiGenovese, Diego BautistaLozano, Jorge EnriqueBlanhingDryingQuincePomacehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The process of extracting fruit pectin includes the drying of pomace to prevent enzymatic destruction. It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction in oxygen content as that condition obtained by low-pressure superheated steam drying (LPSSD), reduce pectin color. Last improve is obtained by inhibition of enzymatic reactions. The main objective of this work was to determine the effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and LPSSD drying, a method recognized as less aggressive. Quince pomace drying was conducted to final to initial water content ratio (X/X o)< 0.07, where X is the water content. Drying curves were fitted to Page model. Results show statistical differences between drying methods; however, differences in kinetics were not found among treatments (blanching or not). As a conclusion, blanching of quince pomace did not affected drying kinetics, and both assayed methods of drying (conventional and LPSSD) required the same time to reach the same final water content. Therefore, pomace drying method should be selected by preferentially considering pectin quality and energy consumption.Fil: Brown, Valeria Anahi. 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; ArgentinaFil: Genovese, Diego Bautista. 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; ArgentinaFil: 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; ArgentinaItalian Association of Chemical Engineering2009-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/61668Brown, Valeria Anahi; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying; Italian Association of Chemical Engineering; Chemical Engineering Transactions; 17; 12-2009; 813-8181974-9791CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.aidic.it/cet/09/17/136.pdfinfo:eu-repo/semantics/altIdentifier/doi/10.3303/CET0917136info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:23Zoai:ri.conicet.gov.ar:11336/61668instacron: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:34982025-09-29 10:39:23.533CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
title Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
spellingShingle Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
Brown, Valeria Anahi
Blanhing
Drying
Quince
Pomace
title_short Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
title_full Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
title_fullStr Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
title_full_unstemmed Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
title_sort Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
dc.creator.none.fl_str_mv Brown, Valeria Anahi
Genovese, Diego Bautista
Lozano, Jorge Enrique
author Brown, Valeria Anahi
author_facet Brown, Valeria Anahi
Genovese, Diego Bautista
Lozano, Jorge Enrique
author_role author
author2 Genovese, Diego Bautista
Lozano, Jorge Enrique
author2_role author
author
dc.subject.none.fl_str_mv Blanhing
Drying
Quince
Pomace
topic Blanhing
Drying
Quince
Pomace
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The process of extracting fruit pectin includes the drying of pomace to prevent enzymatic destruction. It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction in oxygen content as that condition obtained by low-pressure superheated steam drying (LPSSD), reduce pectin color. Last improve is obtained by inhibition of enzymatic reactions. The main objective of this work was to determine the effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and LPSSD drying, a method recognized as less aggressive. Quince pomace drying was conducted to final to initial water content ratio (X/X o)< 0.07, where X is the water content. Drying curves were fitted to Page model. Results show statistical differences between drying methods; however, differences in kinetics were not found among treatments (blanching or not). As a conclusion, blanching of quince pomace did not affected drying kinetics, and both assayed methods of drying (conventional and LPSSD) required the same time to reach the same final water content. Therefore, pomace drying method should be selected by preferentially considering pectin quality and energy consumption.
Fil: Brown, Valeria Anahi. 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; Argentina
Fil: Genovese, Diego Bautista. 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; Argentina
Fil: 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; Argentina
description The process of extracting fruit pectin includes the drying of pomace to prevent enzymatic destruction. It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction in oxygen content as that condition obtained by low-pressure superheated steam drying (LPSSD), reduce pectin color. Last improve is obtained by inhibition of enzymatic reactions. The main objective of this work was to determine the effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and LPSSD drying, a method recognized as less aggressive. Quince pomace drying was conducted to final to initial water content ratio (X/X o)< 0.07, where X is the water content. Drying curves were fitted to Page model. Results show statistical differences between drying methods; however, differences in kinetics were not found among treatments (blanching or not). As a conclusion, blanching of quince pomace did not affected drying kinetics, and both assayed methods of drying (conventional and LPSSD) required the same time to reach the same final water content. Therefore, pomace drying method should be selected by preferentially considering pectin quality and energy consumption.
publishDate 2009
dc.date.none.fl_str_mv 2009-12
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/11336/61668
Brown, Valeria Anahi; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying; Italian Association of Chemical Engineering; Chemical Engineering Transactions; 17; 12-2009; 813-818
1974-9791
CONICET Digital
CONICET
url http://hdl.handle.net/11336/61668
identifier_str_mv Brown, Valeria Anahi; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying; Italian Association of Chemical Engineering; Chemical Engineering Transactions; 17; 12-2009; 813-818
1974-9791
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.aidic.it/cet/09/17/136.pdf
info:eu-repo/semantics/altIdentifier/doi/10.3303/CET0917136
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Italian Association of Chemical Engineering
publisher.none.fl_str_mv Italian Association of Chemical Engineering
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
_version_ 1844614419043057664
score 13.070432

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